All posts tagged: cuisine

16 Must Have #Autumn Ingredients & “The Chop Talk #BacktoSchool End of Summer Blowout Sale!”

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Hello everyone and welcome to August.

It’s hard to believe Summer is almost over and the kids will be going #backtoschool. It certainly has been a hot one. In this SPECIAL edition of Chop Talk we have some great info and promotions for you. First up, in Food Tricks & Kitchen Tips. In keeping with the fact that everyone loves a good list, we thought we’d give you a great rundown of the some of the abundance of autumn produce and ingredients that are available, or coming available, in this coming season. In addition we are bringing you our #BacktoSchool Blowout Sale with all products on the website at huge discounts. We also have two delicious video recipes for you from our partners, Pitmaster Champion Myron Mixon and America’s Favorite Chef,  Michael Symon. We hope you enjoy.! 

Food Tricks & Kitchen Tips: Autumn Produce

Autumn has long been associated with the transition from warm to cold weather, the primary harvest has dominated its themes and popular images throughout the world. For many of us, especially here in the States, the smell of freshly made donuts, watching through the window while cider is being fresh pressed, and folks starting to get that wistful look in their eyes as they start to glimpse the hint of Thanksgiving and Christmas just over the horizon, is a childhood memory that brings warm thoughts of family and friends. We’re sure many of you can remember returning home from the farmers market with arms full of fresh produce, apples, cider, fresh donuts, placing pumpkins on the front stoop to await their fateful appointment with the carving knife that would soon transform them into the Jack-o-Lanterns for Halloween night. The cooling of the nights, the touch of color in the leaves and the anticipation of the coming holiday season always gives the air clarity, as if shaking off the haze of summer.

Apples ApplesThere are thousands (7500) of varieties of apples, ranging from tender to crisp to sweet to tart. Apples are available year-round, but they’re best from September to November. Apples contain phytonutrients which can help you regulate your blood sugar. Eaten raw, or used as a great addition to any cheese board, baked alone, or used in a pie, they are healthy and delicious. Apples were brought to North America by colonists in the 17th century, and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625. The only apples native to North America are crab apples, which were once called “common apples.” All other varieties were brought here from Europe.

Celery Root (Celeriac) celery-rootCelery root, also known as celeriac, is the root of the celery plant. It is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here. It is edible raw or cooked, and tastes similar to celery stalks. It can be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.

Chestnuts ChestnutIn Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute. Although they are wonderful straight from the oven or fireplace, you can make use of the winter chestnut crop in many ways, both sweet and savory. Before trying one of the many chestnut recipes, learn about chestnut history and how to store them. Probably one of the first foods eaten by man, the chestnut dates back to prehistoric times.  The majority of the chestnut trees currently found in America are of native European stock, but Native Americans feasted on America’s own variety, Castanea dentata, long before European immigrants introduced their stock to America.  Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. Legend has it that the Greek army survived on their stores of chestnuts during their retreat from Asia Minor in 401-399 B.C. Chestnuts contain twice as much starch as potatoes. It is no wonder they are still an important food crop in China, Japan, and southern Europe, where they are often ground into a meal for bread-making, thus giving rise to the nickname of “bread tree.”

Cranberries Cranberries95%  of all cranberries are used as to make juice. The remaining 5% is used to make sauce, compotes and jellies. They are a a major commercial crop in the U.S. with Wisconsin the leading producer of cranberries, with over half of U.S. production. Massachusetts is the second largest U.S. producer. Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded as we’ve all seen from the TV commercials, with six to eight inches of water above the vines. A harvester is the driven through the beds to remove the fruit from the vines. Although most cranberries are wet-picked, 5–10% of the US crop is still dry-picked. Labor costs are higher and yield is much less, but dry-picked berries are less bruised and are usually the ones sold at your favorite farmers market or fresh fruit stand.

dates

Dates Dates are the fruit of the date palm tree, which grow in the desert. Harvested between September and March In the US they are grown in Arizona and California. They have a sweet, caramel-like taste and soft texture. Farmers markets may have fresh dates in season, but they are also available mail order from some growers and can usually be found at Middle Eastern markets.

Fennel fennelFennel has a light anise, or licorice, flavor. Crisp and refreshing when raw, but melts into a savory sweetness when slowly cooked. The tall green stalks look like celery with wispy dill-like leaves at the top. The stalks grow from a white onion-like bulb. All parts are edible, although the mild, tender bulb is most commonly used and served and is most associated with Italian cooking. It is often available year-round, but is at its best during its natural season from fall through early spring.

Hazelnuts hazelnutsHazelnuts are used in confectionery to make some pralines, in chocolate for some chocolate truffles, and in hazelnut paste products. They are rich in protein and unsaturated fat and contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins. In season primarily in October, the majority if not all the hazelnuts available in the US come from Oregon. In Austria, hazelnut paste is an ingredient in the making of tortes(such as Viennese hazelnut torte). In Kiev cake, hazelnut flour is used to flavor its meringue body, and crushed hazelnuts are sprinkled over its sides. Dacquoise, is a French dessert cake, and often contains a layer of hazelnut meringue and is also a primary ingredient of the vodka-based liqueur Frangelico. Over 2,000 tons are imported annually into Australia, mostly to supply the demand from the Cadbury-Schweppes company. Hazelnut oil pressed from hazelnuts is strongly flavored and used as a cooking oil.

Mushrooms mushroomsThere are over two thousand types of mushrooms, but only 2 ½ – 5 % are edible. Though you can usually get mushrooms all year round they are at their peak in fall and winter. Always look for mushrooms that are firm, not broken and avoid those that seem damp or smell of mildew. There are many varieties available, from Shitake to Crimini, to Portabello and more exotic varieties like the Black Chanterelle.

Pears pearsThe pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. Most of North American pears are grown in Oregon and Washington, and the harvest months listed here reflect that. Pears have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to high amounts of fructose and glucose, plus Levulose, the sweetest of known natural sugars, found to a greater extent in fresh pears than in any other fruit. Great raw, on cheeseboards, and poached.

Peas peasFreshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. They are rich in protein, carbohydrate and fibre and low in fat which is mostly of the unsaturated kind. The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

Pumpkin pumpkinsAs one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year. The top pumpkin producing states in the U.S. include Illinois, Ohio, Pennsylvania, and California. Pumpkins are a warm weather crop that are usually planted in early July. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into various kinds of pie which is a traditional staple of the Canadian and American Thanksgiving holiday. Pumpkins that are still small and green may be eaten in the same way as the vegetable marrow/zucchini. Pumpkins can also be eaten mashed or incorporated into soup.

Quince QuinceA quince is a hard, round or pear-shaped fruit. It looks and tastes like a cross between an apple and pear. Unlike apples and pears though, quinces are inedible raw. When cooked, quinces develop a slightly grainy texture similar to a firm pear and develop a rosy amber color. Their season is very brief, from October to December, so be sure to get them when you see them. Quince is a great side for duck and other game meats. You can use it as a paste on cheese boards, compote, poach it and also tarte tatin.

Sage sageOnce prized for its medicinal value, the most popular use of sage these days is in stuffing for the Thanksgiving turkey. In ancient Rome, it was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time, and was deemed a part of the official Roman pharmacopeia. Sage has been used effectively for throat infections, dental abscesses, infected gums and mouth ulcers. Great when used with game meats.

Squash Types

The term “summer” and “winter” for squash are only based on current usage, not on actuality. “Summer” types are on the market all winter; and “winter” types are on the markets in the late summer and fall, as well as winter.

BakedAcornSquash1_optAcorn This winter squash is shaped like an acorn. Great for baking. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. In addition to the dark green acorn, there are now golden and multi-colored varieties.

ButternutSquashButternut Beige colored and shaped like a vase, this is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier and sweeter the squash.

Spaghetti A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, Spaghetti-squashnut-like flavor. When cooked, the flesh separates in strands that resemble spaghetti. The most yellow squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Spaghetti squash also freezes well.

Think outside the box when setting up your weekly menus and try different ingredients and techniques. You’ll be glad you did and it’s always great to get the family to try new things and expand their palette.

Ergo Chef


#BacktoSchool End of Summer Blowout!

My Juicer Back to School Special 20% OFF* 1 week only using Discount Coupon code: MYJUICER20 My Juicer

*Sale ends 8/22/16 Midnight.

my-juicer-bannerMy Juicer II Personal Blender Smoothie Maker with Grinder Assembly & Extra 20oz. Sport Bottle.

Blend Well – Live Better!

My Juicer II Extra bottle & grinder setThis new My Juicer II has an updated stylish design with a powerful heavy duty 300+ Watt motor for crushing Ice, blending juice drinks and smoothies for a healthy lifestyle. The My Juicer II by Ergo Chef extracts the nutrients from the food your blending so your body can better digest and absorb the nutrients, for a healthier you. The additional Grinder Cup and special blade allow you to grind nuts, coffee beans, Flax & Chia seeds & fresh herbs etc. Beautiful and sleek stainless steel & black design looks great in every kitchen.

INCLUDES: Stainless Steel and Composite black plastic Motor Base with suction feet, Blade Assembly, 2 – 20 Ounce Sport Bottles, Grinder Blade Assembly & Cup, Instruction ManuGrinder Blades_XLal & Recipes.

  • Powerful Heavy Duty Motor for Crushing Ice, Frozen Veggies & Fruit with 300+ WATTS (320 Watt Max Power)
  • Motor Base has suction feet for stable operation & Handle for easy storing and taking with you to the office
  • 2 – 20 Ounce Sport Bottle is Triton(R) shatter Proof Composite Plastic Material when on the go & BPA Free for a healthier lifestyle Fits in most car cup holders
  • My Juicer_II_1XLBottle top has compression fit cap for no accidental spills
  • Bottle has measurement Marks on side so you fill it just right
  • Easy to use, convenient size and easy cleanup!
  • 1 Year Limited Warranty

Motor Base Dimensions: Height: 6.750″, Width: 5.125″, Depth: 5.5″, Weight: 2 lbs. 5 Ounces, 2 Prong 120V Extension Cord Length: 44″ Long, Height with Sport Bottle Attached: 14-3/8″ TallMy Juicer EC105 w extra bottle_S

Sport Bottle Dimensions: Height with Lid: 9.5″, Dia. at Base: 2.925″, Lid Size: 2.9″ Dia. with 1.3″ handle length for easy carry, Spout: 1.050″ Outer Dia.  / .780″ Inner Dia. / .550″ Tall

GGrinder Assembly_XLrinder Blade & Cup Dimensions: Height Assembled: 4.5″ Tall x 3″ Dia. Blade Assembly, Grinder Cup Size: 3.650″ Tall x 2.5″ Dia.

Cleaning: Simply place warm water in bottle upto fill line after use with a few drops of dish soap.  Place on motor base and turn on. It will blend & naturally clean itself.  If needed use sponge for dried on drinks. Take apart and dry with a clean towel.

ORDER NOW: My Juicer


erg047_19.5x19.5_DISPLAYheadersCulinary School Kits & ALL WEBSITE PRODUCTS (services excluded)

USE Coupon Code: August15 for 15% OFF

That’s right you read correctly, 15% off everything on our website!

Culinary Kits

Culinary-School

10pc Prodigy kit XL picOur Culinary kits were designed for‪ #‎professionalchefs‬ and ‪#‎homecooks‬ who shop for exceptional value and want a reliable knife set without spending a fortune. Designed for ergonomic comfort and precision, the blades are crafted from high carbon stainless steel and have an 18 degree cutting edge so they can slice, chop or carve up any food product you need.

Order Now: Culinary School Kits


Myron Mixon

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MMPGT 4 XLThe Myron Mixon @Lord_of_Q 3-in-1 Grill Tool is the ultimate tool for you Pitmasters. Pop it, Flip it & Slice it! The Myron Mixon Pitmaster Grill Tool is first tool to deliver a style and functionality that says “Game On”! The 3-in-1 design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.MMPGT 2 XL (1)

A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high MMPGT 5 XLcarbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. Next, a flipper hook to easily grab your Q and turn it on the grill. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your favorite beverage.Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool”.

4pcgrillkitMyron_XLSPECIFICATIONS: • Tool Weight: 8.5 Oz. • Blade & Hook Thickness: .100″ • Blade Height: 200″ • Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge • Flipper Hook: 2.750″ • Handle Size / Material: 5-3/8″ long / Non-Slip TPR • OAL: 16.125″ • Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV

Only $29.99 or upgrade to our Kit with Ergo bag & a 15” DUO Grill Tong for only $59.99 here: Grill Tool


Michael Symon

Michael-Symon-Cutlery (1)

Save big on all Michael Symon’s Cutlery like this 3pc Starter Knife Set!

3pc MS CUP set XLThis Michael Symon Cutlery set provides you with your essential 9″ Chef knife for chopping up large fruits, vegetables and proteins. You also get a 6″ Serrated Utility knife for slicing up smaller soft veggies, bread, bagels and cheese. Lastly you have a 3.5″ paring knife for peeling and small cutting tasks, as well as fancy garnishes. Get cooking in your kitchen with these high quality tools.

Set Features: 9″ Chef knife, 6″ Serrated Utility knife, 3.5″ Paring knife, Lifetime Limited Warranty~30 Day Satisfaction Guaranteed – Money Back Guarantee! We guarantee you’ll love the quality & craftsmanship of these tools designed with Iron Chef Michael Symon.

Order Now: Michael Symon Cutlery


Crimson Series

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3 SH crimosn chef knives w names

 

 

This is a special 3pc Crimson G10 Knife set deal – List Price $390

Special $139.99 less extra 15% with a coupon code Crimson 3 PC Set Special

 

We hope you enjoy the rest of your summer and we’ll be back with another blog post in October. Till then, all the best,

ERGO CHEF

Mike Staib16 Must Have #Autumn Ingredients & “The Chop Talk #BacktoSchool End of Summer Blowout Sale!”
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New Website Design, Peanut Butter & Chocolate Chili, New Ceramic Paring Knife & Kosher Knives

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Welcome to April!

Spring is in full swing and Ergo has some new and exciting news for you all. First up is the new design of our website and blog. We’ve made them much more user friendly, with a new sleek look and, we’ve added a great new “Live Chat” feature so you can now talk live to a customer service rep with any order or product questions you may have. Just click the blue “Live Help” button on the lower right hand side of the home page.

In this edition of Chop Talk, Food Tricks & Kitchen Tips covers a topic we can never revisit enough Knife Basics & Sharpening. We’ve got a delicious Peanut Butter/Chocolate Chili recipe for you from Elaine Giammetta,The Gourmet Girl. Finishing up, we have 3 new products for you to check out; Our new Presidential Chef’s Choice 4″ Stealth Black Ceramic Paring Knife and our Pro-Series Extra Wide 2.3″ Chef Knife with no hollow grounds and our #Kosher Marked Knives by Rabbi-Q’s Mendel Segal. Enjoy!

Food Tricks & Kitchen Tips

Sharpening Your Knives

 

sharpenerIt’s important to keep knives sharp to stay safe when cooking, as dull knives are a safety hazard and can be very dangerous. The more blunt a knife’s edge is, the more pressure it takes to cut something, the more likely you are to slip and cut your finger instead. Sharpened knives reduce the time it takes to prepare your meals as well. To sharpen a knife, you can use a professional sharpening stone, also known as a whetstone, or a sharpening stick. Directions are usually provided with the sharpening products. Our 10″ and 12″ diamond sharpeners will keep your knives razor sharp with just a few passes or you can use our new Fast Edge manual pull through sharpener which cuts an 18 degree edge on your knives every time.

See the different types here: Ergo Chef Sharpeners. If you don’t feel comfortable sharpening your knives yourself, many retailers offer professional sharpening or you can Google for knife sharpening in your area. You could also try your favorite cooking supply store, as most offer sharpening services.

How To Properly Hold & Use Your Knife

Ergo_Knife_Collection_1448910000_2965029_ver1.0_640_480For more precise control, adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the bolster and the middle finger placed just opposite on the blade. When slicing or chopping, keep your fingertips curled inward. Use your fingernails in what is called a “claw grip,” to help grip the food. The knife blade should rest against the foremost knuckle, helping keep the blade perpendicular to the board.


Recipe

Peanut Butter & Chocolate Chili courtesy of Elaine Giammetta

Peanut Butter & Chocolate Chili

Ingredients
Olive Oil
1 small yellow onion, diced
2 green bell peppers, diced
1 large jalapeno pepper, deveined, seeded and minced
2 medium cloves of garlic, minced
28 oz can organic crushed tomatoes
1 c each: black beans, pinto beans (if canned, well drained)
2 c red kidney beans (if canned, well drained)
1/2 c dark ale
2 T chili powder
1 1/2 dried hot red peppers (crushed)
1 t oregano, dried
pinch cumin powder
salt & pepper to taste
1 lb ground turkey
1 lb ground pork
1/4 c low fat or organic creamy peanut butter
3 T serrano chili sauce
Juice of 1 lime
2 T fresh cilantro, chopped
2 T shaved dark chocolate

Method
Heat 2-3 T oil in a large heavy bottom pot. Add the onion, green peppers, & garlic. Saute until the onion is translucent. Next add the crushed tomatoes, beans, beer, and spices. In a separate pan brown the ground turkey and pork, then add to chili mixture. Simmer for 45 minutes over low heat. Add the peanut butter, hotsauce, lime juice, cilantro and chocolate. Simmer an additional 15 minutes.

Plating
Spoon into soup bowl, top with dollop of yogurt or sour cream. Shave chocolate over topping. Sprinkle with chopped cilantro leaves and shredded cheddar. Serve with a tall glass of the ale used in the recipe.

Bon Appetit!


Product Spotlight

Presidential Chef’s Choice Stealth 4″ Ceramic Paring Knife

black ceramic knifeThis knife is crafted from high quality ceramic ground to a razor edge. The ceramic is much more durable than past ceramic knives due to new technology and fibers to strengthen the blade. Ceramic is the next hardest material to diamonds so it will hold an edge with years of proper use. The handle is non-slip providing great feel and control for all your smaller cutting tasks.  Created in a stealth black ceramic with Presidential Chef’s Choice, Chef Sam Morgante.

Every purchase helps support “Rolling Thunder” by giving 10% of profits from sales to help veterans and active duty military & their families.

Includes: Official Silver Foil Printed Gift Box with Presidential Chef’s Choice Seal Special Stealth 4″ Ceramic Paring Knife w/ Protective Sheath Comfort Texture Handle Grip for Safer Control. Exclusive “Presidential Chef’s Choice The White House” Seal Laser Etched on Ceramic Blade. 

To Order: Ceramic Paring Knife $24.99


Pro Series 2.3” Wide Ergonomic Chef Knife

8 inch pro chef - wideOrder the New Pro Series 2.3” Wide Ergonomic Chef Knife & get a Free Diamond Sharpener!* Clean sides with no hollow grounds!Pro Series 2.3” Wide Ergonomic Chef Knife This new 8” Pro-Series Wide Ergonomic Chef knife has an extra wide blade height 2.3”, and is NOT hollow Ground.

Nice clean sides with no hollow grounds for easy cleaning and keeps it’s strength and durability even after you sharpen it for years. Precision balanced and fully forged for a lifetime of use.The 8″ Chef knife is the work horse in the kitchen. Our patented design, with its ergonomic angled handle, can make virtually all types of cutting more comfortable and effortless than standard knives (cutlery).

This chef cutlery helps reduce wrist movement during chopping, and can decrease stress on the muscles in your wrist, hand and forearm; and the extended heel or blade of the knife prevents your knuckles from contacting the cutting surface. The cutlery is perfectly balanced and ground to perfection. Once you try it, you will want no other. Our knives were highly rated by many publications and by many culinary professors!

Features: Blade: German Made Carbon Stainless Steel (X50CrMoV15), Blade Length: 8″ of Cut, Blade Height: Wide 2.3″, Handle Length: 5.2″ Long, Handle Material: Durable POM, Knife Weight: 9.3 Ounces, Precision Balanced at Bolster, Lifetime Warranty & 30 Day Money Back Guarantee.

To Order: Pro Series 2.3″ Wide Ergonomic Chef Knife $69.99 

*Limited Time Offer. While supplies last.


rabbi_q_web_bannerWe now have #Kosher Marked Knives by Rabbi-Q’s Mendel Segal. Save 10% with coupon code: IntroRabbiQ10
These are the best, most ergonomic and affordable knives on the market for your Kosher Kitchen! All knives are laser marked “Pareve” “Dairy” or “Meat” by Rabbi Mendel of RaBBi-Q.
Available knives:
Mendel’s RaBBi-Q 8″ Chef Knife Marked Dairy by Rabbi Mendel of RaBBi-Q. This 8″ Crimson G10 Chef knife is laser marked for Dairy use in the Kosher kitchen. Cut with confidence feel the ergonomic difference in these precision balanced and edged kitchen knives. The 8″ Chef knife will slice, and chop everything except bone in your Kosher kitchen.
6″ Utility Knife Marked for Dairy by RaBBi Mendel of RaBBi-Q. This Crimson G10 handle utility knife is made from high carbon stainless steel for long edge life and easy maintenance. Designed for slicing all small dairy products with ergonomic comfort, balance and precision in your Kosher Kitchen.
8″ Chef knife marked Meat for a Kosher kitchen by Rabbi Mendel of RaBBi-Q. This Crimson G10 Chef knife features a high carbon stainless steel blade for precision cutting of all your meat. The ergonomic handle creates a comfortable grip for superior control and performance with great balance for smooth efficient slicing in your Kosher kitchen.
This 6″ Utility Knife Marked Meat for your Kosher Kitchen by Rabbi Mendel of RaBBi Q is easily identifiable. Made with quality high carbon stainless steel and G10 fiberglass resin handles for extreme durability. Slice your smaller proteins easily with the precision sharp edge on this quality blade in your Kosher kitchen.
This 8″ Bread Knife Marked Pareve for your Kosher Kitchen by Rabbi Mendel of RaBBi-Q is easily identifiable with the laser marked “Pareve” for your kitchen. It’s made with quality high carbon stainless steel for long edge life and durability in any kitchen. The ergonomic G10 fiberglass resin handle is one of the world’s strongest materials for a lifetime of use. Slice your breads, cakes and all items Pareve in your kitchen with this offset serrated bread knife.
This 3.5″ Paring Knife Marked Pareve for your Kosher Kitchen by Rabbi Mendel of RaBBi-Q is easily identifiable. Made from quality high carbon stainless steel for long edge life and easy maintenance. The G10 fiberglass resin handles are one of the world’s strongest for a lifetime of use. This is a perfect paring knife for small Kosher kitchen tasks.
To find out more or place an order click here: https://www.ergochef.com/Kosher-Marked-Kitchen-Knives-by-RaBBI-Q.php
Until next time, happy cooking!

Ergo

Mike StaibNew Website Design, Peanut Butter & Chocolate Chili, New Ceramic Paring Knife & Kosher Knives
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Autumn means Stocks & Soups, Food Shows, Sweepstakes Event, Chef Kern & a Fall classic, Pork Osso Bucco…

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Welcome to October and the start of the Fall Season. We love this time of year for so many reasons. One, is that we get to attend some of the great food and culinary shows around the country and we look forward to to meeting and greeting you all face to face. That said, coming up this month is the Metro D.C. Cooking Show, Oct 24-25, 2015 in Washington D.C. & we’ll be heading to Cleveland Nov 13-15, 2015 for the Fabulous Food Show.

The Metro DC Cooking Show banner-15Headlining this year’s DC show will be Giada De Laurentiis and our good friend and partner, Chef Michael Symon. We’ll be displaying and demoing all our great products, including the new Michael Symon Cutlery Line (Chef Symon will be at the booth both days to greet you up close) and the new Myron Mixon Grill Tool.
Saturday October 24 – Sunday October 25, 2015
Walter E. Washington Convention Center – Washington, DC
Saturday Hours: 10 am – 6 pm ~ Sunday Hours: 10 am – 5 pm

We’ll be at Booth #1315. We hope to see you there!
Ticket prices: General Admission – $18 in advance; Children 4-12 – $10 in advance
Children under 4 free

The Fabulous Food Show, Nov. 13-15, 2015

FFS-Logo-156x203_50584The Nation’s Premier Culinary Celebration is bigger than ever! The 10th annual Fabulous Food Show returns to the I-X Center November 13-15, 2015. This is not your ordinary cooking show, it’s a full weekend of food, fun, and entertainment! Spread out over 400,000 square feet of indoor space, this unparalleled cultural experience features the country’s largest presentation of fine food, fine art, craft breweries, wineries, restaurants, and purveyors all under one roof!The Market Place: Sample and shop from a collection of hundreds of companies showcasing a variety of specialty foods and culinary gadgets.Taste, Try & Buy just in time for the holiday entertaining season.

SymonSimmonsValastroGiant Eagle Market District Theatre: Custom built open theatre hosted by Jason Roberts. Featuring live exclusive content on stage all weekend with Michael Symon, Buddy Valastro, Gail Simmons, Aaròn Sànchez, Frankie Avalon, The Samples and Gospel Brunch presented by House of Blues Cleveland. All performances are included with admission. Seating is first come, first served.

We’ll be there with all our great products and I’m sure Chef Symon will be stopping by to talk to you all about his new Michael Symon Cutlery Line. We’ll be at Booth #1352. For more info, visit the official website here: www.fabulousfoodshow.com


Food Tips & Kitchen Tricks

Stock

To begin, let’s take the simple definition. Most soups start with some type of broth or stock which is defined as; a liquid (usually water) that is fortified with a definite flavor. Different types of stocks include, vegetable, chicken, beef, duck, fish, lobster, corn, asparagus, etc The list is endless depending on what flavor you are looking for and, of course the ingredients that you are going to use it in. The final flavor you are trying to achieve determines how you are going to treat the ingredients going in. As an example were you to be making corn stock, your flavors would take on a completely different profile if you were using raw corn vs. roasted corn. Developing a base flavor is an important part, if not the most important part, of a successful soup and that can be achieved in many ways. If the home cook wants to make a meaty and rich soup for instance, it is important to caramelize the meat and vegetables first, then deglaze the pan with a liquid (sometimes red or white wine) to remove the flavorful pieces from the bottom of the pan (called fond) and add those flavors to the soup resulting in a richness of flavor called Umami.

A French term called ‘Mirepoix,’ is the foundation of most soups and stocks. This is a mixture of 2 parts onion, 1 part carrot, and 1 part celery. Make sure you have a good sharp Chef knife to break them down. Aromatics are flavor enhancers that are added to your stock to bloom or boost flavors. Aromatics include: peppercorns, bay leaves, juniper berries, any herbs, any onions, or garlic. Most importantly, we need to determine what type of stock we want to create, and then decide what the future of our beautiful stock will be. After you have added all your ingredients, you are now ready to let your stock simmer. A simmer is a temperature between 190-200 degrees and different stocks have different simmering times in order to reach their fullness of flavor:

Vegetable stocks~45 minutes
Fish stocks~1 hour 30 minutes,
Chicken (Poultry) stocks~2 hours,
Beef stocks~6 hours ( pre-roast the bones)

Once your stock is completely simmered to it’s full richness, the final step is straining it properly. What we are looking for is a pure, smooth and beautiful liquid so at this point we need to pass it through a strainer or “cheesecloth” to remove all impurities and vegetables, or large ingredients. Your stock can now be used immediately, or can be frozen in smaller batches to be thawed and used the next time you decide to make a soup or sauce.

Soupfallsoup

Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomme. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; veloutes are thickened with eggs, butter and cream.

Other ingredients commonly used to thicken soups and broths include rice, flour, and grains and beans. The word soup originates from “sop,” a dish originally consisting of a soup or thick stew which was soaked up with pieces of bread. The modern meaning of sop has been limited to just the bread intended to be dipped. Cooking with the seasons can be a lot of fun, so when thinking soups and stocks, consider ingredients available at that time of year and enjoy gathering ingredients that are at their peek of freshness. Autumn is a great season for soups, so be creative and enjoy!


Chef’s Spotlight

JSKMHPChef Justin Kern

When you see Justin Kern handling a busy kitchen you’ll immediately say to yourself “that dude is fierce.” You’re not wrong. He gets it done. Hailing from Kingston, NY Chef Kern has been in the business since 1999. His love affair with food goes all the way back to his father. His father might not have been a chef, but he loved to cook and put his own spin on things. He explained, “From what I understand my mom couldn’t cook to save her life. Sorry Mom. My father was a Marine and he just loved to cook, nothing fancy, but very eclectic. I learned to eat a lot of different foods very early. My Grandparents also used to dine out on all types of cuisines, so they really exposed me to lots of different cuisines.”

Since building his initial kitchen chops at a pizza and BBQ joint in upstate NY, Chef Kern has been a private chef and caterer, been involved with beer dinners and special events as well as an uber successful series of pop-up dinners here in Connecticut. He stated, “I remember when I first started, it was a job. My very first job was pizza delivery and watching the guys in the kitchen, I was fascinated. I was 16 and within a year I was running the place, making all the food etc.”

Chef Kern has worked with chefs from all over the county, and quite frankly, from all over the world. He knows a thing or two and is passionate about delivering not just a delicious meal, but also one that uses quality ingredients. At the top of his list is always locally grown ingredients. He believes it’s important to support the people and businesses around him. Justin came to Meetinghouse Pub because he loved the vision of the owners. He also loved the team and how all the different personalities worked so well together. His favorite part of being a chef? “When you do it right, you can bring joy and make people feel good.”

Justin KernI asked him about his cuisine and food philosophy and he answered. “I love local and try to be local as much as I can with regard to my ingredients. For instance I can’t get Ahi Tuna locally but I can get deep water shrimp from local day boats, caught the morning in Connecticut waters and have them on the plate that night. As for my cuisine I’d call it Americano, upscale pub food, focused on local ingredients and simple comfort food flavors. Simple dishes executed with great technique consistently.” I asked him about Ergo Knives. “I love my Ergo knives. I have tendonitis in my hands and working with the Pro Series does take a learning curve, but I can use them all day with minimal abuse to my hands. I recommend them to everyone. They’re quality knives. My go to is my 10″ Pro Series Chef Knife.”

We then ended with brief rapid fire question and answer.

CT: Crocs or no crocs?
JK: No crocs
CT: Favorite tool in the kitchen?
JK: My 10″ Ergo Chef Knife
CT: Favorite junk food?
JK: Gummy Bears
CT: What do you eat after shift?
JK: (laughs) Alcohol
CT: Least favorite ingredient?
JK: Coconut
CT: Favorite ingredient?
JK: Pork
CT: Favorite spice?
JK: Salt
CT: Favorite cuisine to cook?
JK: Recently I’m exploring Italian. Sauces, pastas, etc.
CT: Favorite cuisine to eat?
JK: I’m a huge seafood fan, regardless of type, be it Asian, American.
CT: Fine dining or casual?
JK: I’m all about casual. The best things happen over food. Weddings, birthdays, holidays, all over food.

You can connect with Chef Kern via social media here: Twitter: @Chef_JKern Facebook: https://www.facebook.com/jkern01?fref=ts


Recipe

12053374_10154261051874517_585699994_nPork Osso Bucco With Creamy Grits and Pumpkin Beer Gravy

Courtesy of Chef Justin Kern

 

 

 

Pork Ingredients:
4 Pork Shank
6 pack of your favorite pumpkin beer
1 Qt chicken stock
1 white onion roughly chopped
2 large carrots roughly chopped
1 bunch celery roughly chopped
1 head garlic
3 tbs EVOO

Grits Ingredients:
1 C Grits (yellow corn)
1 ¼ C Chicken stock
1 ¼ C Heavy Cream
½ Onion diced
3 Garlic cloves minced
1 Tbs EVOO
2 Tbs Mascarpone

Method
In a large pan sear off pork with EVOO until golden brown on all sides. Add vegetables to pot and cook until onions are transparent and starting to brown. Then pour in beer and chicken stock until pork is completely covered by liquid. Cover your pot with a snug fitting lid or tin foil and place in a 375 deg oven for 4-6 hours depending on thickness of pork.. Your looking for it to pull apart with ease. Salt and pepper before you wear off meat and salt and pepper to taste.

When Pork is finished, in a medium pot add EVOO and turn to high heat. When pan is hot add Garlic and onions and sweat until onions are translucent. At that point add chicken stock, heavy cream and bring to a low boil. Turn heat to low and add grits. Stir frequently until grits have become soft and they absorbed all liquid (if there is no liquid left and there is still to much texture to the grits add chicken stock ¼ C at a time until done). Stir in Mascarpone to finish

Reserve about 2C of your braising liquid. In a small pot add 1 Tbs of cornstarch and water mixed. Bring to a boil and smother pork on plate!


Product Spotlight

My Juicer complete kit LErgo Chef is excited about introducing a new product in Kitchen Electrics called “My Juicer(TM)” A Personal Juicer/Blender with Sport Bottle to quickly and easily blend all your Fresh or Frozen Fruits & Vegetables into delicious healthy smoothies. 

The Ergo Chef’s brand new My Juicer(TM) is made with top quality components for easily blending up healthy smoothies and shakes. The powerful 300 watt motor and 4 Stainless Steel blades are engineered for quick and easy blending of frozen fruits, veggies and even desserts. My Juicer(TM) is the first part of Ergo Chef’s new “Kitchen Collection” of electrics. Estimated Ship Date is April 2015. Includes: High Quality Stainless Steel & Black Plastic Base with NON-Slip Suction Feet. Durable BPA Free Plastic Sport Bottle with Removable Lid with Handle and One Juicer Blade Assembly. Pre-Order My Juicer today and  save!  To order click here: My Juicer.

Get 15% OFF this month with coupon code: OCT15 


Ergo Chef & Simply Symon Fall Sweepstakes

erg047_19.5x19.5_DISPLAYheadersContest on Ergo Chef’s Facebook Page!

Contest Starts October 15th at 10am! The Winner will be announced by November 16th via video on the event page by Chef Symon.  Simply join the event and RSVP as “Going” for your chance to win.  Find out more here: https://www.facebook.com/ergochef 

Mike StaibAutumn means Stocks & Soups, Food Shows, Sweepstakes Event, Chef Kern & a Fall classic, Pork Osso Bucco…
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Tailgating, Chef Whitney Miller, Wine Tips for Tailgating with Michael Stubelt of The Wine Stash!

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vermont_valley_largeWelcome to the September edition of Chop Talk. It’s hard to believe it but Summer is gone and soon we’ll be getting ready for Goblins, Turkey and Pumpkins! With ‪football‬ season here and ‪Fall‬ right around the corner, in Food Tips & Kitchen Tips we’re talking ‪‎tailgating‬!! We’re also sitting down with the 1st US Masterchef winner, Whitney Miller, for some advice for this season’s contestants in this month’s Chef’s Spotlight. Whitney also provides us with a delicious Red Snapper Cevich Recipe‬. We’ll need something to wash it down with so we’ll be talking wine with The Wine Stash’s, Michael Stubelt, who gives us tips for what wines to have when we’re tailgating and his pick for this Autumn’s ‘must try’ wine. Last but not least it’s all about Kitchen Kapers, who’ve been “inspiring a little homemade fun in the kitchen since 1975….”


Food Tricks & Kitchen Tips

firing-up-the-tailgate-grillIt’s that time of year sports fans….tailgating season and we’re giving you the lowdown on this annual fall tradition from it’s humble beginning right up to the modern day extravaganza’s fans now create before, during and after their favorite teams game. There are a few theories with regard to the origins of tailgating.

The first theory is that the tailgate party occurred during the first college football game between Rutgers and Princeton. Apparently, spectators spent their pre-game ritual grilling sausages at the “tail end” of the horse. This theory seems a bit weak to me, but it has persisted for a long, long time. The second theory seems a little bit more plausible, as it seems logical to the human mind. The story goes that a train transported a large number of fans to a Yale football game in 1904. By the time the fans had arrived to the game, most were quite famished and, according to Peter Chakerian’s excerpt, the fans made sure to bring food and beverages to the stadium prior to the start of the game. The third is that Green Bay Packers fans coined the actual term “tailgating” during the teams first year in business in 1919. Back then, the fans would back their pickup trucks around the field and fold down their tailgates for seating. Naturally, food and beverages were brought along to keep the appetite in check. Unfortunately, says Packers team historian Cliff Christl, there isn’t evidence to support this theory, however romantic. “I don’t believe the story about Packers fans tailgating around the field is true, and we have no pictures that even prove there was tailgating at old City Stadium (the Packers home from 1925-56),” he states, adding that, like the Yale fans, he believes people would bring food and drink in their trunks, a practice that “continued at the new City Stadium.”

Today tailgating is almost a full time occupation and it’s so popular that a full 35% of the people that attend tailgate parties don’t actually attend the game. In Knoxville, Tennessee, the so-called Vols Navy dock their boats outside of Neyland Stadium on the banks of the Tennessee River and partake in a floating tailgate they call “Sailgating.” In Oxford, Mississippi, students and alumni gather at The Grove, an atmosphere likened to the pomp at the Kentucky Derby. The Sporting News called The Grove the “Holy Grail of Tailgating Sites.”

The most famous tailgating party takes place on neutral turf. Since 1933, the Florida Gators and the Georgia Bulldogs have met in Jacksonville, Florida to, ostensibly, play football. What ensues from Wednesday to Saturday, this year’s game taking place in early November, is what’s called “The World’s Largest Outdoor Cocktail party,” a term coined by a Florida Times-Union sports editor in the 1950s. The city of Jacksonville even embraced the nickname, using it as the game’s slogan until 1988, but has since ceased doing so after a series of alcohol-fueled college antics.

Tailgating Defined

A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots at stadiums and arenas, before and occasionally after games and concerts. People attending such a party are said to be ‘tailgating’. Tailgate parties have spread to the pre-game festivities at sporting events besides football, such as basketball, hockey, soccer, and baseball, and also occur at non-sporting events such as weddings and barbecues.

In schools and communities throughout the United States, there are athletic departments, coaches and parents of student athletes who rely on post-game tailgating parties to build community and support for their program and team. Smaller, underfunded programs are assisted by the voluntary participation of parents and friends to feed the team and coaching staff post-competition, which establishes a strong core of support year after year.

Click the link for a comprehesive guide to tailgaiting: Play by play guide to tailgating


Chef’s Spotlight

DSC_0308-650x380Chef Whitney Miller

Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox’s 1st U. S. Masterchef. Soon afterward, Whitney obtained her degree, with an emphasis in nutrition, from The University of Southern Mississippi.

Whitney has conducted cooking demonstrations at many Home and Housewares & Food shows with celebrity chefs such as Guy Fieri and Curtis Stone, Buddy Valastro, UK’s “The Spice Prince” Reza Mahammad, and Italian Michelin Star chef Giorgio Locatelli.  Her cooking demos have also been featured in the Masterchef app. As the youngest contestant and winner of Fox’s first America’s Masterchef, Whitney continues to inspire children, youth, and young adults, through cooking demos and speaking events at public and private schools, culinary classes and colleges, and children’s museum events across the United States. She has a new cookbook coming out and there’s even talk of a new cooking show. We caught up with her during a vacation break to get her take on this season’s Masterchef contestants and what’s happening for her now.

Chop Talk: So tell us about great-grandma and mom and their influence on your career….

WM: My mom I learned creativity of cooking…she had us in the kitchen from when we were little. Everything from scratch. From my great-grandmother I learned authentic Southern basics, from biscuits to how to make a roux to good gumbo. She taught me hospitality and how to feed a crowd. We had huge Sunday dinners at her house every Sunday after church. 30 people. I learned the skills of hospitality watching those great women cook and I decided I wanted to cook for a living. I saw how my grandma’s cooking made people feel happy, and I wanted to emulate that.

Chop Talk: So how did Masterchef happen? 

WM: I was in college and I saw online that Masterchef was having auditions in New Orleans. When I got chosen, I had no idea who Gordon Ramsay was,  so I went back and watched his shows and thought, ‘Oh no,  what have I got myself in for?’

Chop Talk: Do you have any advice  that you can pass along to this year’s or future year’s contestants?

WM: For me what really helped was my background in pastry and desserts. I see the same thing happen now, that happened in my season. When it comes to desserts those that are comfortable seem to have a better chance than those that are intimidated by pastry. Come knowing what you want to make as well. Have recipe’s down cold.

Chop Talk: How did winning Masterchef change things for you?

WM: First let’s talk the cookbook…they gave me four months. I grew up watching my grandma and a pinch of this pinch of that, we didn’t measure anything. so that was an experience.  I got to travel to four different countries after I won. Experiencing different cultures. Being in those kitchens was an education for me as well. and I’m blessed to have the opportunity to cook for so may people and introduce them to real Southern cooking.

Chop Talk:  So what’s coming up for Whitney Miller?

WM: I continue to do recipe developing for a number of publications. Guest blogging, writing for a few magazines my second cookbook is being released October 27th, 2015 called Whitney Miller’s Southern Table. I have a cooking show in the works, so that is a bit exciting as well.

Chop Talk : You use Ergo Knives…

WM: I do. They are my everyday knives. I love them. They are so easy to use. I have my roll kit and they go everywhere with me. Just the ease and the use of them, knowing that it’s gonna help prevent damage to my wrists in the long run is why I’m using them for the rest of my life.

You can find out more about Whitney on her website here: whitneymiller.net Whitney develops recipes, gives lectures, cooking demonstrations and cooking classes, and also can be booked to judge or MC awards events and benefits.  She can tailor an appearance to suit your needs.  To book Whitney Miller, contact Mary Miller by phone 601-795-3883 or email mary.e.miller7@gmail.com


Recipe

Red Snapper Ceviche by

Ingredients
1/2 ceviche-300x300pound skinless red snapper
1/4 cup fresh lime juice
1/4 cup julienned jicama
7 grape tomatoes, sliced lengthwise
1 avocado, cut into 1/2-inch cubes
1 tablespoon finely sliced red onion
1 tablespoon fresh cilantro leaves
1/2 fresh jalapeno, thinly sliced
fine sea salt
Homemade or store bought Corn Tortilla chips

Method
Slice the red snapper into 1/2-inch cubes. Place the cubed snapper in a shallow container or bowl. Pour the lime juice over the top to almost cover the snapper. Cover and refrigerate for about 30 minutes. Add the jicama, tomatoes, avocado, red onion, cilantro, and jalapeño to the snapper. Lightly toss to combine.Season the ceviche with salt to taste. Serve immediately with the chips.


Wine Tips with Michael Stubelt of The Wine Stash

stubelt 2We caught up with artisinal winemaker, Michael Stubelt, of The Wine Stash for some expert advice on what wines go best with tailgating and thinking outside the box when selecting wines this fall.

He arrived in Northern California (by way of the east coast) in 1995 and he’s been appreciating Napa Valley wine and terroir ever since. Growing up enjoying wines from across the pond, he was deeply influenced by French styles with subtle notes. If there is one thing that most French wines have in common, it is that most styles are meant to accompany food. The pairing of the two is a love that Michael and his wife Coleen (a talented culinarian) both share. Michael’s philosophy remains in this tone; to let the grapes and the land dictate the direction of the varietal.

He does not limit himself to one region or style but truly appreciates the diversity that each bring. This opens the door for a wide-ranging culinary adventure. It’s a rough life…but someone needs to do it. By sharing his deep passion and first-hand knowledge Michael creates lasting memories and friendships – one glass at a time. With its first vintage in 2007 “The Wine Stash” was formed by a group of friends with one common interest, to make and share great hand crafted wines with friends and family. Today the list of friends and family have certainly grown but the partner’s philosophy is still the same. They locate small farmers and producers bringing hand crafted wines to the growing list of “Stash” followers.

Chop Talk: So Michael, what wine should we be bringing when we’re tailgating? 

MS: Start with light and crisp before the food. Something that wakes up your palette. Then, with meats and the types of spicy foods like chili, you want to keep it crisp,  not too much alcohol content. Some of the more hearty rose’s for example pair well with whatever’s coming off the grill and still has a lighter touch. .

Chop Talk: With Fall coming , so also comes the list of the traditional ‘Fall’ wines.  Can you give us something outside the mainstream thinking that makes a nice fall wine?

MS: Find a single varietal of a grape that is normally used in blending. It’s worth it to try different wines like this to see the subtle differences. Cab Franc for instance. This season through the Holidays. It’s a soft and subtle wine, but has a  lot of character. It’s very inviting to a wide variety of people because it has less astringency, it goes great with the cuisine this time of year. It’s usually used as a blend to soften say,  a Cabernet’s, but on it’s own it’s great, hint of cranberries, subtle little fruit notes.

Chop Talk: Tell us about The Wine Stash

MS: Everything we do is from Napa. so we have relationships with growers and producers in each district and the Valley really determines what wines we’ll be making. We’re located in Yountville and we seem to like varieties that are mountain/hillside grown, the complexities, a bit stressed. Something about the thicker skin, smaller more compact fruit.

The Wine Stash

Wine-Stash-ID-1From the Wine Stash website:

“The Wine Stash® is dedicated to crafting wines in small batches for friends and family. After 5 years we have produced some exciting and exceptional wines and as one can imagine we have a bunch of new friends.

All of our grapes are grown on family vineyards that in many cases are just a few select acres. We are very selective about the vineyards and how the fruit is harvested. In some cases the Wine Stash® team even goes out into the vineyard and will pick the grapes ourselves. We implement a gentle gravity flow system that allows us to reduce “bottle shock” so the wine goes directly from barrel to bottle. We produce some very small, select lots which will occasionally be hand crafted and labeled as well as now with production increasing we utilize a boutique bottling line to bring you the very best wines with the teams personal touch. Thanks for your support, sharing and allowing us to bring some of our wines to your dinner table.”

In addition to the retail establishments listed on their site, The Wine Stash can ship wine to all states that allow direct to consumer commerce. Click here for details: Where to Buy


Gourmet Store Spotlight

2011-logoA National Retailer with Local Roots, Kitchen Kapers has been Inspiring A Little Homemade Fun Since 1975. The seed was planted in 1975 when they opened their first store in Voorhees, New Jersey. Over the years they’ve carefully expanded their business and have been serving neighborhoods and communities all across the Greater Philadelphia Region with 10 retail stores from Chestnut Hill in Philadelphia, Pennsylvania, to Wilmington, Delaware and Princeton, New Jersey. The secret for Kitchen Kapers continued success is rooted in offering customers value, selection and quality, combined with fast, friendly and knowledgeable service. The web, along with our mail order business, gave us the opportunity to serve neighborhoods and communities well beyond the Mid-Atlantic. Casual cooks and serious chefs throughout the United States have come to depend on them for the latest cooking and baking innovations along with a great selection of gourmet cookware, bakeware, kitchen knives and the hottest kitchen gadgets. And, of course their passion for good food and cooking with family and friends.

The Moorestown, New Jersey store located in East Gate Square features the Cooking School. Classes range from Cooking for Kids, Couples 5-star Cooking, to Girl’s Night Out Classes and Private Birthday Parties. ”

Visit thier website here: https://www.kitchenkapers.com/

Mike StaibTailgating, Chef Whitney Miller, Wine Tips for Tailgating with Michael Stubelt of The Wine Stash!
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The Language Of The Kitchen & Food Network’s, Jeff Mauro

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Hi and welcome to the first Chop Talk of 2015. We’re excited this year with some new products and happenings here at Ergo. We’ll have more on that later on in 2015. Starting off this year since everyone likes a good list, in our first Food Tricks & Kitchen Tips we’ve compiled a pretty cool selection of phrases heard in professional kitchens everywhere. From Amuse-Bouche to Velouté, we cover the Language of the Kitchen. Next up is a Chef’s Spotlight on Food Network’s Sandwich King, Jeff Mauro. Jeff graciously gives us a recipe for a decadent Jalapeno Popper Grilled Cheese Sandwich as well. We are proud to announce to new product for 2015. Last month we debuted our new Juicer, this month, Ergo is bringing you Crimson Series Straight Handled Chef’s Knives for you traditionalists out there. Enjoy!

Food Tricks & Kitchen Tips: 

The Language Of The Kitchen…contibuted by Louis S. Luzzo

restaurant-kitchenTo some, the language of the professional kitchen is like a second tounge. I have heard it described as “the linguistic abnormalities that sometimes ascribe themselves to the professional, and/or commercial kitchens”  In this edition of  Food Tricks & Kitchen Tips, #FTKT, we’ll explore and explain the phrases, definitions and concepts in relation to cheffing and working in a commercial kitchen. This way , the next time you receive a Tourchon, you’ll know what your getting! Following is a list of words and definitions. Some words you need to know. Some you probably should know. Some are just fun to know. Then there are the ones you want to know, in order just to show off. Secondly, because everybody loves a good list. Third is because in order to be a complete chef in your own kitchen, cooking, interpreting recipes and mastering the techniques, you need to be able to understand what’s being asked of you by a particular cookbook or chef’s recipe.  Enjoy!

Culinary Words Index
Amuse-Bouche ~  also known as amuse-gueule, amusee, petite amuse and lagniappe. A French term that literally means ‘mouth amusement.’ These are tiny bites of food served before a meal to whet the palate and invigorate the appetite. They’re more whimsical than hors d’oeuvres, and smaller than appetizers.
Aperitif ~ French term for an alcoholic beverage served before a meal as an appetizer to stimulate the appetite. It can be a punch made to complement the meal, but it is usually a white wine, sherry, champagne, or a sparkling wine.
Assiette ~ French for “assortment,” as in cheeses.
Bain-Marie ~ A  hot water bath that is used to keep food warm on the top of a stove. It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter.
Béarnaise ~A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Béchamel ~A basic white sauce of milk, butter and flour.
Beurre blanc ~A thick sauce of butter, white wine and vinegar.
Beurre noisette ~Butter cooked to a hazelnut (noisette) color.
Beurre rouge ~ Beurre blanc, but with red wine instead of white.
Blanch, blanching ~ To briefly plunge food into boiling water and then into cold water to stop cooking.
Bouquet garni ~ It is a small bunch of herbs, which traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley, tied together with kitchen twine and tossed into the sauce as is.
Braise ~ a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables.
Brine ~ A mixture of salt water, sometimes herbs and spices designed to increase the moisture holding capacity of meat. by having the meat soak in it for from three hours up to three days, resulting in a moister product when cooked. 
Brunoise ~ It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter.
Butterfly ~ To split food (usually meat, fish, or poultry) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly. Often this is the first step when preparing a roast that is to be stuffed and rolled.
Caramelize ~ (1) To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color from golden to dark brown. (2) Heating of meats or vegetables until the natural sugars in them break down and turn light brown. Sugar will begin to caramelize at 320 degrees F.
Carry-over cooking ~ heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting, due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.
Cassoulet ~ A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Celeriac ~ More commonly known here as celery root.
Charcuterie ~ The French term for delicatessen-style items.
Chasseur Sauce ~ Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats.
Chef de Partie ~ Also known as a “station chef” or “line cook”, is in charge of a particular area of production.
Chiffonade ~In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags.
Coddle ~ To cook food slowly in water just below the boiling point.
Cold-smoking ~ Curing meat (hams, sausages, bacon, fish) in the smoke of smoldering wood or corncobs at temperatures from 60 to 100 degrees F.
Compote ~ refers to a chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup, which may also contain alcohol or liqueur and sometimes spices.
Compound butter ~ Also known as finishing butter, flavoring butter, or beurre composé in French, A compound butter is butter that has been flavored by blending softened butter together with various ingredients.
Confiseur ~ The candy cook.
Confit ~ Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Consommé ~ Meat or fish stock that has been clarified.
Coquilles St. Jacques ~ Scallops cooked in white wine with a little salt, peppercorn, parsley, bay leaf, chopped shallots, and water. A sauce of fish stock, butter, flour, milk, egg yolks, and cream accompanies them.
Coulis ~ A type of a sauce which derives its body (either entirely or in part), from pureed fruits or vegetables.
Court bouillon ~ It is a French term that means, “short broth.” It is used in place of water when boiling various types of food (mostly used for poaching fish or as a base for fish soups). The broth is made of wine, water, herbs, and spices. It usually is also flavored with onions, celery, carrots and cloves.
Crème anglaise ~Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crème fraîche ~ Cream that is allowed to set and thicken to a velvety rich texture.
Dauphine ~ Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
Deglaze ~ To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Demi-glace ~ A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Duxelles ~ Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
Emulsion ~ The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
En croute ~ A food that is wrapped in pastry and baked.
Enophile ~ A person who is knowledgeable about and enjoys wine.
Epicure ~ A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.
Fumet ~ An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Hollandaise ~ An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Meunière ~ Literally “miller’s wife” in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Mirepoix ~ A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
Mousseline ~ A sauce made airy with the addition of whipped cream or beaten egg whites.
Niçoise ~ Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Noisette ~ a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish.
Paillard ~ A thin slice of meat, grilled or sautéed.
Papillote ~ The term “en papilotte” is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Pâté ~ Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte ~ French for dough, paste or batter.
Pot-au-feu ~ Meat and vegetables simmered in water.
Poussin ~ A small, young chicken.
Prix fixe ~ French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quenelle ~ A small, delicate, poached dumpling of meat, fish or vegetables.
Rillettes ~ Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Roulade ~ A French term for a thin roll of meat or cake around savory or sweet fillings.
Roux ~ A slow-cooked mix of flour and fat, used to thicken soups and sauces.
Terrine ~ a) kind of pâté made of pieces of meat in a deep dish with straight side; b) an earthenware container, or the dish cooked therein.
Torchon ~ Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Velouté ~ A creamy white, stock-based sauce.
Verjus ~ Sour liquid made from unripe fruit; used to flavor sauces and condiments.

Chef’s Spotlight: Jeff Mauro

home_slide1Born in 1978 in Chicago, IL, Jeff Mauro was a ham on a roll from the very beginning. As one of 4 kids, he competed for attention not by making his sisters cry, but by making his family laugh. Jeff’s flair for the stage was discovered early on in the Roosevelt Jr. High 3 legendary production of Let George Do It! From that point on, he immersed himself in the performing arts and flourished.

After graduating from Bradley University in glorious Peoria, IL, he opened up a deli with his cousin and instantly fell in love with cooking. During the day Jeff would craft sandwiches. During the night, he satisfied his comedic bug playing the role ‘Tony’ in Tony and Tina’s Wedding. With both his professional cooking knowledge and performance skills polished, he moved to Los Angeles in an attempt to meld his two loves – cooking and comedy.

After a few years hustling in Hollywood, he upped the ante and enrolled in culinary school to refine his cooking skills. Jeff graduated Valedictorian, packed up his Honda and returned to Chicago where he was a culinary instructor, a successful private chef, and local comedic home_slide0performer. After 3 unsuccessful audition attempts, he finally landed himself on Season 7 of Food Network Star, which he totally won.

Jeff Mauro is now the star of Food Network’s Emmy-nominated Sandwich King, $24 in 24 hrs and The Kitchen. He has appeared on Good Morning America, The Today Show, Late Night with Jimmy Fallon, The Steve Harvey Show, Chopped, Cupcake Wars. When not making TV,  Jeff loves spending time with his wife and first love Sarah, playing above average blues guitar and roughhousin’ with his five-year-old son and co-star Lorenzo. His favorite color is pastrami. You can get more information about Jeff on his website: www.jeffmauro.com Follow him on Social Media: twitter, facebook, instagram.

Recipe
Jalapeno Popper Grilled Cheese
Courtesy of Jeff Mauro
SHOW: The Best Thing I Ever Made
EPISODE: Bring the Heat

Ingredients
6 jalapenos, cut in half lengthwise
2 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup mascarpone cheese
1 cup shredded aged Cheddar
8 slices country white bread
2 tablespoons salted butter

Method
ED0206_jalapeno-popper-grilled-cheese_s4x3.jpg.rend.sni12col.landscapePreheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.

Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.
Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

Ergo Products Spotlight

8″ Chef Knife Crimson SH Straight Handle

SH Crimson Chef SThe New Crimson SH (Straight Handle) 8″ Chef knife is designed with a comfort handle and tapered bolster. Ergo Chef designed this for the tradition knife lover while sticking to our precision blades and heat treat process for longer edge life. The blade steel is made in Germany for unmatched quality and precision ground and finely honed to perfection. The handle is crafted with G10 (Fiberglass Resin) which is deemed the worlds strongest handle material by many. The beautiful look is created to mimic wood grain without the maintenance of wood. Lifetime Warranty. Order yours today & discover the Ergo Chef difference! List Price: $130.00  Price: $94.99

 Gourmet Store Spotlight

storeCooktique, is located in Tenafly NJ. They celebrate 37 years of providing professional service in a small town atmosphere. Looking for an unusual gadget, a wedding present, a hostess gift, or specialty food?  They are just the place you need. Avoid the hectic rush of mall shopping while enjoying some of these perks: unbeatable prices, no lines and friendly service, park right behind the store; get free gift wrapping; have a custom made gift basket created as you wait; purchase and ship a gift the very same day; and much, much more.  There is always something new at Cooktique as they constantly seek out new vendors,  lines and colors, as well as the latest in specialty food trends and gadget inventions.  Check out the specialty gourmet coffee department. They offer 28 varieties, guaranteed to be fresh and satisfying, at the lowest prices or your money back. They carry all the Ergo Products so stop buy for all your kitchen ware needs. West Railroad Avenue. Tenafly, New Jersey 07670 Phone: (201) 568-7990 Fax: (201) 568-5966 E-Mail: cooktique@msn.com

Mike StaibThe Language Of The Kitchen & Food Network’s, Jeff Mauro
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2015 Food Trends, Johnny Iuzzini & My Juicer

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Hello everyone and welcome to the last blog of 2014. Can you believe that the year has gone by already? Seems just yesterday we were celebrating the New Year and here we are again with Christmas and 2015 right around the corner. It’s been a great year and we thank you all for you continued support of our blog, Chop Talk and our company. All of us here at Ergo appreciate your patronage and look forward to bringing you more great content throughout the coming year. To that end we thought we’d give give you a preview of  what’s trending in food and culinary world for the coming year with our  latest Food Tricks & Kitchen Tips, Food Trends of 2015. We have a special Chef’s Spotlight with 3 starred Michelin Chef and host of Top Chef Desserts, Chef Johnny Iuzzini, who also give us a delicious and easy Recipe; Butternut Maple Blondies. In our Gourmet Store Spotlight we bring you Warren Kitchen & Cutlery. Our Where’s Randy follows the Ergo/Costco Road show and Chef Randy to New Jersey and finally, a fantastic announcement: We are introducing a new product for 2015, called “My Juicer(TM),” A Personal Juicer/Blender with Sport Bottle that we know you’re going to love. If you pre-order now, we’ll give you a 20% discount!!! So without further ado, let’s Chop Talk!

Food Tricks & Kitchen Tips: Food Trends of 2015

Perfect for a year ending #FTKT, we bring you a preview of  what’s trending in food and culinary world for the coming year.

The Rise of Fermented Foods

Fermenting-Foods2015 will be the year fermented foods – foods like yogurt, tempeh and sauerkraut take center stage. These foods contain live cultures, or are preserved in liquid so their sugars and starches can become bacteria-boosting agents. After multi-year growth of gluten-free foods, many consumers have found their digestive health improved.

Locally sourced meats and seafood
local meats seafoodThe trend in using locally sourced meat, seafood and produce will hopefully continue and increase throughout areas that aren’t already utilizing their local communities. Purchase seasonal, sustainably raised, locally and regionally farmed products without the use of antibiotics, hormones and genetically modified ingredients; and limited or no use of herbicides and pesticides. Spend our dollars purchasing from local and regional small farms committed to sustainable farming practices.

Locally grown produce
produceThe term “local food system” (or “regional food system”) is used to describe a method of food production and distribution that is geographically localized, rather than national and/or international. Food is grown (or raised) and harvested close to consumers’ homes, then distributed over much shorter distances than is common in the conventional global industrial food system.

Environmental sustainability
Environmental-SustainabilityEnvironmental sustainability involves making decisions and taking action that are in the interests of protecting the natural world, with particular emphasis on preserving the capability of the environment to support human life. Environmental sustainability is about making responsible decisions that will reduce your business’ negative impact on the environment.

Healthful Kids’ Meals
healthful mealsDemand for healthful kids’ meals is increasing. “Feeding kids healthfully is not taking anything away from them but instead gives them the building materials they need, through nutritious foods, to grow and learn and live a full life,” David Katz, director of Yale University’s Prevention Research Center.

Natural ingredients/minimally processed food
food-label-made-with-natural-ingredientsThis is a bit misleading. “Natural foods” and “all natural foods” are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in most jurisdictions means that the term assures nothing.

New cuts of meat
meatsTri-tip, Flat Iron Steak, Spinalis, Boneless Chuck Short Ribs, Filet of Sirloin, Denver Cut Steak.
In recent years, as foodies have proliferated, culinary topics have become increasingly vital and the once impenetrable wall between professional chefs in the kitchen and the public has come tumbling down, and there has been increased use of the term “chef’s cuts” to describe tasty but less common cuts of meat (not just beef).

Hyper-local sourcing
bigstock-Container-Garden-1692251-300x200Restaurant gardens, is a practice that is gaining ground among local restaurateurs and barkeeps. chefs are planting gardens, keeping bees all in an effort to control the quality of herbs and vegetables making their way to your plate.

Sustainable seafood
Spanish Seafood MarketSustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights over-fishing and environmentally destructive fishing methods.

Food waste reduction/management
Food Waste ReductionWe throw away 7.2 million tons of food and drink from our homes every year, the majority of which could have been eaten. This costs us billions a year, harms the environment and wastes resources. Preventing food waste is better for the environment than any treatment, and can save money for businesses and households.

Gluten-free Cuisine
gluten freeFor anybody paying attention to new health and food trends, gluten free diets have become very popular lately. For Celiacs, this has been an all to real lifestyle requirement. A number of experts now are beginning to believe that celiac disease is at the extreme end of a spectrum of gluten sensitivity, and a number of people are adopting gluten-free diets to treat celiac-like symptoms in the absence of a positive test for celiac disease.

 Chef’s Spotlight

Our Chef’s spotlight this months is Chef Johnny Iuzzini.

images (1)Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary focus at the restaurant was in savory, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny’s fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef. After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper East Side and eventually became Pastry Chef François Payard’s right-hand man. Johnny traveled to Europe in 1998 where he apprenticed in some of France’s finest pâtisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L’Ecole DGF du Chocolat et Patisserie.  In the Fall of 1998, Johnny returned to the US for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comité Colbert named Johnny one of the “Emerging Young Artists of 2000.”

Johnny+Iuzzini+Electrolux+Celebrated+Chef+AYpCvFQLjAilIn 2001 Chef Daniel Boulud promoted Johnny to Executive Pastry Chef. In May 2002, Chef/Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four-star namesake, Restaurant Jean Georges, as well as its café, Nougatine. In addition, Johnny also oversaw the pastry program for the opening of Perry Street from 2005-2006, which earned three stars from the New York Times. During that same year, Restaurant Jean Georges earned its most prestigious award to date, three Michelin stars. It was one of only four restaurants in New York City to receive this honor. In this position, Johnny was recognized with numerous awards including “Best New Pastry Chef” by New York Magazine and “10 Best Pastry Chefs in America” by Pastry Art and Design Magazine. In May 2006, The James Beard Foundation awarded Johnny “Outstanding Pastry Chef of the Year” and Forbes.com identified Johnny as one of the 10 most influential chefs working in America.

9780307351371_p0_v1_s260x420Johnny’s first cookbook, Dessert Fourplay: Sweet Quartets From A Four-Star Pastry Chef, was published December 30,2008. Through beautiful photography and easy-to-follow recipes, this book enables trained chefs and home cooks alike to explore Johnny’s use of single ingredients as primary inspiration for the dessert quartets featured on his seasonal menus at Jean Georges. Johnny has appeared in numerous TV segments for The Food Network, Martha Stewart, Top Chef, Today in NY, Paula’s Party, Today Show, Good Morning America, The Tony Danza Show, Cutthroat Kitchen, and Iron Chef America.

51EumsC1h2LHe was the head judge of Bravo’s culinary competition series “Top Chef Just Desserts” for two seasons. Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry consulting company, aptly named Sugar Fueled Inc. In addition to participating in numerous charity events and initiatives, Johnny is a chef ambassador for Family Reach foundation. His highly anticipated second book Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking was published in September 2014. To order Johnny’s book, click here. You can also follow Johnny via social media on facebook & twitter.

Recipe 
Courtesy of Chef Johnny Iuzzini

Butternut-Maple Blondies

Johnny Iuzzini - Sugar Rush - Butternut Maple BlondiesMakes about 12 blondies

There are really no rules on what you can and can’t use in a great dessert, and I find that vegetables offer flavors, textures, and colors that work well in the sweet environment. They also can add tons of moisture to a dessert, as the squash does for these blondies. Here the rich, moist squash eliminates the need for the heavy, flavorless corn syrup usually found in blondie recipes.

Ingredients

One 2-pound butternut squash, halved and seeded (907 g)
¾ cup (1 ½ sticks) cold unsalted butter, diced, plus more for the pan (170 g)
2 to 3 tablespoons Demerara sugar, for the pan
1 cup (packed) dark brown sugar (232 g)
2 large eggs, at room temperature
2 tablespoons pure maple syrup (34 g)
1 teaspoon vanilla extract (5 g)
2 cups all-purpose flour (250 g)
1 ½ teaspoons baking powder (6 g)
¾ teaspoon ground cumin (1.5 g)
¾ teaspoon ground ginger (1.5 g)
¼ teaspoon ground mace
½ teaspoon kosher salt (2 g)
6 ounces white chocolate, coarsely chopped (170 g)

Method

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper and put the squash halves on it, cut side down. Roast until the flesh is fork-tender, 25 to 30 minutes. Remove from the oven and, when cool enough to handle, scoop the flesh from the skins into a food processor and puree until smooth.
3. Transfer the squash to a saucepan and simmer over low heat, stirring frequently, for 10 minutes to remove excess moisture. Remove from the heat, measure 1 cup for the blondies, and reserve the remaining puree for another use.
4. Reduce the oven temperature to 350°F. Grease an 8 × 11-inch baking dish or cake pan with butter and coat it generously with the Demerara sugar, tapping out the excess.
5. In the bowl of a standing mixer with the paddle attachment, toss the ¾ cup butter and the brown sugar together with your hands until the butter is coated. Beat the butter and sugar on medium speed for about 5 minutes, until lightened and no clumps of butter remain. Add the eggs, one at a time, mixing well and scraping down the bowl with a rubber spatula between additions. Add the syrup and vanilla and mix well.
6. Sift the flour, baking powder, cumin, ginger, and mace together; sprinkle the salt over the top. With the mixer on low speed, gradually add the dry ingredients, a little at a time, mixing until just combined. Add the cooled squash and mix until just combined. Remove the bowl from the mixer and fold in two thirds of the white chocolate pieces.
7. Evenly spread the batter into the prepared pan and sprinkle the remaining chocolate pieces evenly over the top. Bake on the center rack until a cake tester inserted in the center comes out clean, about 45 minutes.
8. Cool completely in the pan on a rack before cutting into 12 equal-sized pieces.

Gourmet Store Spotlight

wkc-logoThis month our Spotlight is Warren Kitchen & Cutlery.

Located in historic Rhinebeck, in New York’s beautiful Mid-Hudson Valley, Warren Kitchen & Cutlery is a true kitchenware emporium – a place where inspired chefs and warren-storefrontcooking enthusiasts can find their favorite knives, cookware, appliances, kitchen tools and serving pieces for home or restaurant. Knives are their specialty; they have more than a 1,500 different styles and sizes in stock. They encourage you to take advantage of our in-store sharpening and engraving services.

6934 Route 9 Rhinebeck, NY 12572 ~ 845-876-6208 ~ info@warrenkitchentools.com ~ Facebook

Where’s Randy

10722_102660343078702_7921471_nThis month the Ergo/Costco Road Show will be in:

Mon. Dec. 15 — Wed. Dec. 24 (10 days)
Randy will be at the Costco
100 Grand Ave, North Brunswick, NJ 08902
Phone:(732) 509-3905

Come out, say hello & see Chef Randall Smith. He’ll be all set and waiting with all the great Ergo products! Great Christmas gifts for the chef, cook or culinary student or home cook or food enthusiast in your life!

Ergo Product Showcase

My Juicer complete kit LErgo Chef is excited about introducing a new product in Kitchen Electrics called “My Juicer(TM)” A Personal Juicer/Blender with Sport Bottle to quickly and easily blend all your Fresh or Frozen Fruits & Vegetables into delicious healthy smoothies. 

The Ergo Chef’s brand new My Juicer(TM) is made with top quality components for easily blending up healthy smoothies and shakes. The powerful 300 watt motor and 4 Stainless Steel blades are engineered for quick and easy blending of frozen fruits, veggies and even desserts. My Juicer(TM) is the first part of Ergo Chef’s new “Kitchen Collection” of electrics. Estimated Ship Date is April 2015. Includes: High Quality Stainless Steel & Black Plastic Base with NON-Slip Suction Feet. Durable BPA Free Plastic Sport Bottle with Removable Lid with Handle and One Juicer Blade Assembly. Pre-Order My Juicer today and  save 20%! To order click here: My Juicer

From all of us at here Ergo Chef, from our families to yours, we wish you a very Merry Christmas, a Happy Hanukkah and a healthy Happy New Year!

Till next time,

Ergo

Mike Staib2015 Food Trends, Johnny Iuzzini & My Juicer
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A Fabulous Food Show time of year.

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Brrr!!! Welcome to a brisk, chilly November. We are getting excited as this month, we will be traveling to Cleveland for one of the best food shows in the country, The Fabulous Food Show, at the I-X Center, Nov. 14- 16th. If you are in Cleveland and attending, stop by the Ergo booth and say hi to Scott, Mike and Chef Randy and check out all the great Ergo products available. This time of year, one great way to feed your family is simple one pot meals so in this edition of Food Tricks & Kitchen Tips we are covering Cooking with Woks. Our Chef’s Spotlight is the Jersey General Chef Frank Benowitz. We have a deliciously healthy Chili recipe from Kimberly Winder. Our Gourmet Store Spotlight this edition is Bowery Kitchen, located in NYC’s Chelsea Market. And lastly, we have an awesome Spotlight and coupon code discount on our Crimson Series Knives.

Food Tricks and Kitchen Tips: Cooking with Woks

wok1The Wok
One of  our favorite methods of cooking is in a wok. They are simple, yet very versatile, require little oil, making them an economical way to cook. A woks unique shape allows it to distribute heat evenly through the pan and get very hot, making them perfect for stir-fry cooking. While they may not be necessary for every kitchen, for true food enthusiasts eager to recreate their favorite Asian recipes and flavors in their own kitchens, a wok and steamer are musts in their kitchens.

Thousands of years ago, Chinese cooks figured out how to prepare healthy food quickly using a simple piece of equipment – the Chinese wok. Once you’ve decided to add a wok to your supply of kitchen equipment, you’ll want to shop around to choose the best model. Originally, all woks were round bottomed and made of iron – designed to be used with the traditional Chinese wood stove. Gradually, the iron was replaced with carbon steel. Today, there are all types of woks on the market: aluminum, copper, stainless steel.Traditionally, the wok came with two metal handles, making it easy to lift in and out of the stove. I prefer the modern woks that have one long wooden handle, like a skillet, they are easier to handle in my opinion.

wok2The wok’s most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are sometimes found with flat bottoms — this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove’s heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.

Seasoning Your Wok:
wok3You may have heard that it is very important to season(carbonize) the cooking surface your wok before trying it out for the first time. This is a the most important step, if you are to get years of fabulous food from your wok. This only applies to carbon-steel or cast-iron woks. If you have purchased an electric or non-stick coated wok, be very careful as the pan can get to hot ans catch fire. See your instruction manual for specifics on seasoning if you have one of these types. Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting, replacing it with a light coating of cooking oil. It is also important to properly clean your wok after each use. 

~Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).
~If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.
~Rinse the wok and dry thoroughly.
~Place the wok on high heat.
wok4~Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.
~Remove the wok from the stove element. Turn the heat down to medium-low
~Add a thin film of oil (about 1½ teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.
~Heat the wok on medium-low heat for about 10 minutes
~Wipe off the oil with another paper towel. There will be black residue on the towel.
~Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). The wok is now ready to use.

wok5If your wok becomes gunky and sticky or gets rusted you can clean the wok with salt. Simply put half a cup of salt in the wok and heat on high, reduce the heat if it gets too hot. Using your spatula send the salt up to the edges very carefully. Hot salt is dangerous. Do this for 5 minutes and turn off the heat. Allow the salt to cool to warm. Using a cloth rub the spots where the salt has stuck to in order to get rid of the gunk or rust. Discard the salt and wash the wok in hot water with a soft sponge. Re-season the wok.

Cooking With Your Wok:

wok6Cooking in a wok is very simple. Many things can be cooked in a wok. Remember that woks are meant to cook very quickly so it will be necessary to have everything prepared. When preparing food to be cooked, remember that small uniform pieces will cook the most evenly. After adding a tablespoon or so of oil, heat your wok on medium to high heat. Cook meat first and when it all seems done on the outside, add any vegetables and sauces. In only a few minutes, the meat will be completely done and the vegetables will be tender yet crisp. You may also fry, braise, or poach in a wok. Gauging the temperature for each of these cooking techniques is very important. Keep in mind that oil and water do not mix, so if you decide to poach in a wok, be sure to dry and season the pan thoroughly after you’ve finished.

Wok-WhiskRecognized as the cleaning whisk or the bamboo wok cleaning brush, this small broom-like brush is made of bamboo bristles. Bundled jointly and tied at the top with strings, this easy device is the answer to removing stubborn food remains while not damaging the wok. Just use the bamboo wok cleaning brush in a swirling motion below running water. The bamboo whisk is tough and functional and it can be used for mainly stainless steel cookware. This bamboo wok cleaning brush may be ordinary in appearance but it is a well-organized and simple way to clean your wok. After using the brush to remove the food bits, scrub your wok with dish detergent and hot water. Dry the wok and rub a bit of oil around the inside of the pan. This will make sure your wok lasts a long time and that it gives your food a great flavor.

Chefs Spotlight
images (3)Chef Frank Benowitz
Since 2003, Chef Instructor Frank Benowitz has been employed by Mercer County Community College (MCCC) in West Windsor, NJ as a professional staff member in the Hotel, Restaurant Institutional Management (HRIM) & Culinary Department and teaches a multitude of HRIM, Culinary and Business courses. Chef Benowitz is a MCCC graduate and went on to earn his Bachelor’s Degree through Thomas Edison College and his Master’s Degree through Fairleigh Dickinson University.

Spending only a few years working in hotels and restaurants, much of his culinary knowledge was a result of culinary book study/classes and then working with dozens of extremely talented Chefs and absorbing information/culinary techniques to build a sound foundation to teach his students. His love of food and cooking is apparent in each demonstration and each class in which he teaches. He truly feels that you must continuously learn and improve your knowledge/skill base to be successful in the culinary world. As such, he serves as Hospitality Club Advisor (winning the prestigious Advisor of the Year Award twice already) – creating/serving menus for catering efforts typically between 50 – 300 guests. Also, he has served as a Judge for a variety of savory and sweet culinary competitions throughout the Tri-state area.

In 2006, he became co-host and co-producer of Dish It Out with Chef Doug Fee (originally airing only locally in Mercer County, NJ and now available in multiple counties in NJ along with upstate New York, Maine, Connecticut, South Carolina and soon in to appear in additional states via their local television channel markets). Dish It Out, will enter its 9th season in Fall 2014, and has won multiple awards, including a 2014 Silver Telly. Several episodes are now available on the internet via You Tube shown in many culinary schools throughout North America.

salsajar Speaking of awards, he has earned the 1st Place People’s Choice Salsa Award, many years in a row, at the annual NJ State Chili and Salsa Championship. Also, in 2013, Chef Benowitz won 2nd Place in the NJ State Seafood Challenge held at the Governor’s Mansion. By popular demand, following numerous awards, his famous mango salsa is now available for purchase via The Jersey General.

In recent years, Chef Benowitz has had the pleasure of working with/for several celebrities along with some well-known Chefs such as: Robert Irvine, Walter Scheib, Ellie Krieger, Michael Voltaggio, Fabio Vivani, Mike Isabella, Aaron McCargo, Jr., Jose Garces, Cat Cora, Sara Moulton, Bobby Flay, Rick Bayless and Emeril Lagasse.

Recipe  
Here is a Healthy Fall Recipe where good knives come in very handy to prep. From Kimberly Winder– who will be a regular monthly contributor. Here is a recipe for Vegetarian Chili that is really delicious and requires a lot of chopping. I make it frequently in the winter and fall.  It is a perfect football recipe, too.  Even carnivores like it.

Vegetarian Chili
by Kimberly Winder
Prep time: 15 minutes
Prep notes: Cooking time: 30 minutes Yields: 8 servings

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tomatoes, diced, (or one can organic diced tomatoes)
1 carrot, cut into quarter moons
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups cooked or canned red, black or kidney beans
1 cup water
2 tablespoons organic tomato paste
1 teaspoon sea salt

Method
Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes. Slowly add beans, water, tomato paste and salt. Cook on low to medium heat for 20 minutes.
Notes
Add as many veggies as you like such as bell peppers, zucchini and corn kernels.

Gourmet Store Spotlight

Shop with the top Restaurant chefs and professionals as well as Food Network Stars at Bowery Kitchen Supplies. Opened for business on the famous Bowery Street Restaurant Supply Street in 1975, supplying New York’s finest Restaurants, Bars, Lounges, Deli’s, Bakery, Pizzerias & Caterers! they opened a second store in the The Chelsea Market Home, also home to The Food Network Studios and numerous other well known food related establishments.

On a daily basis the on-stage personalities and talented chefs in hundreds of kitchens in New York use their cool gadgets and traditional chef tools to create feasts for the stomach as well as the eyes. Visit them and experience the market yourself.

Bowery Kitchen  located in the New York City’s Chelsea Market, with entrances at 75 Ninth Avenue and 88 Tenth Avenue. Chelsea Market is an indoor arcade-style market (one whole NYC avenue-to-avenue block) with the finest raw and prepared food shops in downtown Manhattan. Mailing Address is: 460 West 16th Street, New York, NY 10011 USA Telephone: 212-376-4982 Fax: 212-242-7360 Or you can email them at: Info@Bowerykitchens.com

Chop Talk Product Spotlight

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Ergo Chef G10 CRIMSON Cutlery is crafted from high carbon German Steel with precision sharp edges. The handles are made with the world’s strongest G10 (Fiberglass Resin Material) in a redish brown wood grain look finished with 3 rivets & a polished end cap for perfect balance. No maintenance is needed on the handles. Polished blades are stain resistant and easy to clean and maintain. Includes the following precision sharp polished knives & tools: 8″ Chef, 8″ Carver, 8″ Serrated Bread, 7″ Nakiri, 6″ Santoku, 6″ Utility, 3.5″ Paring, qty. 8 – 4.75″ Steak knives, an 8″ Honing Rod and Heavy Duty Poultry Shears. All fit nicely in the beautiful Bamboo storage block. Order this ultimate kitchen set today and never buy another set of knives again. Lifetime Warranty!

Ergo Chef Cutlery’s Crimson Series Chop Talk discount coupon code for 15% OFF.

Coupon Code: VIPfall15

Till next time:

Ergo Chef

Mike StaibA Fabulous Food Show time of year.
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Barbecue Styles of America: A Guide to Regional Barbecue Flavors

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Hi and welcome to another edition of Chop Talk. As you all know we are all about BBQ here at Ergo and October is no different. Summer is over but we still spend many waking moments thinking about grilled meats. After all what better excuse to ‘test our knives’ than with a nice brisket hot and juicy off the grill. To that end, we have a guest blogger this edition who has been here before, Robyn Medlin Lindars. and this time she brings us on a trip around the country with her Guide to Regional Barbecue. This month also brings our own Chef Randall Smith competing with Doug Keiles and Adam Feinberg on the Ribs Within BBQ team for Ergo Chef in the 4th Annual High Point BBQ Battle in Clarksburg, MD October 10 – 11, 2014. And this month’s Chef Spotlight is David Letterman who provides us with a great Fall recipe, Apple PepperJack~Pumpkin Cheese Cake.

Guide to Regional Barbecue Written by Robyn Medlin Lindars

Barbecue is personal. Ask anyone what makes for good ’cue and the answer varies, probably based on where they’re from. To understand barbecue styles is to understand what barbecue is. Barbecue is a method of cooking meat, traditionally tough, less expensive cuts, in a wood-burning pit over a low temperature for a long period of time to create tender, moist, flavorful results. Regional flavors are based on the type of seasoning used. The seasoning may date back to the first settlers in the area. For example, Germans settled in South Carolina and brought a strong mustard-based influence to barbecue. Here is a historical breakdown of barbecue by region: the history of each regional flavor, its differences, and restaurants that serve it. Who knew barbecue was so diverse?

Kansas City

Barbecue Styles of America – Kansas City Style BarbecueKansas-City-style barbecue includes a wide variety of meats, and is perhaps the most popular style in the U.S. Kansas-City-style sauce, a tangy and sweet, tomato-and-molasses-based sauce, is what many think of when they think of barbecue sauce. Memphis native Henry Perry, known as “The Father of Kansas City Barbecue” opened up the first commercial barbecue restaurant in 1907. His disciple Arthur Bryant opened up shop in 1930. Today, Arthur Bryant’s is one of the most famous barbecue restaurants in the country. Kansas City is home to the American Royal, known as the World Series of barbecue. The Kansas City Barbecue Society (KCBS) has over 15,000 members and is the largest sanctioning body of barbecue competitions, at more than 400 per year. KCBS contestants enter four main categories: chicken, ribs, pork, and brisket, judged on taste, appearance, and texture.

Signature Style: Tangy, Sweet; Tomato-and-Molasses-Based Sauce Meat Specialties: Burnt Ends from a Beef Brisket Where to Taste: Arthur Bryant’s in Kansas City, MO

Memphis

Barbecue Styles of America – Memphis Style BarbecueMemphis-style barbecue is primarily pork, notably ribs, often served dry versus the wet western style of other regions. “Dry” means chefs use only a dry rub for flavoring, while wet style uses a sauce applied during the entire cooking process. A “mop” sauce is often mopped on during the cooking process to keep the meat moist. Traditional Memphis-style dry rub consists of salt, pepper, paprika, cayenne, sugar, and a variety of other spices. Many restaurants serve their ribs dry with sauce on the table for those who want it. Memphis is home to the legendary Memphis in May or “Superbowl of Swine:” the largest pork barbecue competition in the world. Notable restaurants include Charlie Vergo’s Rendezvous (named to the list of top five best ribs and mail-order meat byEsquire), Interstate, Neely’s, Corky’s (known for their presence in national grocery stores and mail-order service), and Memphis Barbecue Company.

Signature Style: Salt, Pepper, Paprika, Cayenne, and Sugar Dry Rub Meat Specialties: Pork Ribs Where to Taste: Charlie Vergo’s Rendezvous in Memphis, TN

Texas

Barbecue Styles of America – Texas Style BarbecueTexas-style barbecue is all about the beef, especially the brisket. Texas has four distinct styles of barbecue: East Texas, Central Texas, West Texas, and South Texas. The emphasis in Texas falls on the meat, not the sauce. Texas-style sauce is usually thin and tomato-based, mixed with beef drippings, chili pepper, and spices. The Germans and Czechs brought meat-market-style barbecue to the central part of the state; it originated in the butcher shops and can be found at places such as Mueller’s or Kreuz Market near Lockhart. “Hot Guts” is the old-school terminology for the German-inspired local sausage of the nearby Elgin area, known as the sausage capital of Texas. Every spring, the Houston Livestock Show and Rodeo hosts the World’s Championship Bar-B-Que Contest. The contest is one of the largest in the state and typically hosts over 300 teams. Austin is home to Franklin Barbecue, named by Bon Appétit as the best barbecue restaurant in the country.

Signature Style: Thin, Tomato-Based Sauce with Beef Drippings, Chili Pepper,  Meat Specialties: Beef Brisket Where to Taste: Franklin Barbecue in Austin, TX

North-Carolina

Barbecue Styles of America – North Carolina Style BarbecueNorth-Carolina-style barbecue has two distinct styles: Piedmont (also referred to as Lexington style) and Eastern style. Lexington, North Carolina, refers to itself as The Barbecue Capital of the World. Lexington style uses pork shoulder; the sauce is a vinegar-and-tomato-based red sauce that is often used in place of mayo as the base for coleslaw. Go to Lexington Barbecue Restaurant for authentic Lexington-style ’cue; don’t forget to order a Cheer Wine, the state’s local cherry-flavored soda, to go with your sandwich. Eastern style, found in the eastern and coastal parts of the state, focuses on the whole hog; the sauce is only vinegar and pepper, which is often used as a mop sauce during cooking. There is much debate within the state as to which style of barbecue is most popular. North Carolinians show off their barbecue chops at the Lexington Barbecue Festival, which was named the Official Food Festival of the Piedmont Triad Region of the State of North Carolina.

Signature Style: Vinegar-and-Tomato-Based Red Sauce, and Vinegar-and-Pepper Sauce Meat Specialties: Pork (Whole Hog) Where to Taste: Lexington Barbecue in Lexington, NC

South-Carolina

Barbecue Styles of America – South Carolina Style BarbecueSouth-Carolina-style barbecue can be divided into three different styles, one of which is the only one that uses a mustard-based sauce. The state’s western section features a peppery, tomato-based sauce. The central area focuses on a German influence with that notable mustard sauce, referred to as Carolina Gold. The third style hails from the coastal Pee Dee region and uses a thin, spicy, vinegary, peppery sauce. The South Carolina Barbecue Association holds more than 10 different barbecue competitions through out the year. Based on their competition results, the association names an overall state champion each year.

Signature Style: Mustard-Based Sauce Meat Specialties: Pork (The Whole Hog) Where to Taste: Scott’s Bar-B-Que in Hemingway, SC

Kentucky

Barbecue Styles of America – Kentucky Style BarbecueKentucky-style barbecue has two separate barbecue regions: the western region and south-central region. The western part of the state, home to the most popular style, is known for its mutton-based barbecue, which comes from the wool production that began in the 1800s. The mutton from a mature sheep is typically served with a vinegar-based sauce called mutton dip. This popular combination can be found at the Old Hickory Restaurant in Owensboro. Owensboro hosts the International Bar-B-Q Festival, which features a Mutton Glutton party, followed by a 5k that helps burn off some of those calories.The south-central part of Kentucky is known for its use of thin-sliced pork shoulder dressed with a pepper-and-vinegar sauce.

Signature Style: Mutton Dip, a Vinegar-Based Sauce Meat Specialties: Mutton, Mature Sheep Where to Taste: Old Hickory in Owensboro, KY

Alabama

Barbecue Styles of America – Alabama Style BarbecueAlabama-style barbecue is all about the pork. You will find smoked pork shoulder, butt, or ribs. Various parts of Alabama embrace bordering regions, including the styles of nearby Tennessee and the Carolinas. Their influence can be seen in the sauces: one sauce is distinctively Alabama and called Alabama White Sauce. This characteristic mayonnaise-based barbecue sauce also includes cider vinegar, lemon juice, horseradish, salt, pepper, and hot sauce. Big Bob Gibson’s of Decatur, Alabama, lays claim to the creation of Alabama White Sauce, which was originally used for “baptizing” chickens; however, it is now used as a sauce for pork as well. Alabama’s finest barbecue chefs compete each year for the Alabama Governor’s Cup, which is presented to the barbecue teams who complete the Alabama Barbecue Trail with the most points.

Signature Style: White Sauce (Mayonnaise-Based, With Cider Vinegar, Lemon Juice, Horseradish, Salt, Pepper, and Hot Sauce) Meat Specialties: Pork (Shoulder, Butt, Ribs) Where to Taste: “Big Bob” Gibson Bar-B-Q of Decatur, AL

Chef’s Spotlight

DaveOur Chef’s Spotlight is David Letterman (and no relation to the comedian/talk show host) David grew up in the family food business, Bonafatto’s Fruit & Grocery, started in 1919, transforming to a take home meal shop in the 1970’s,  gradually adding a small restaurant. In January 1990, David became the third generation of Bonfatto to enter the business, and within a year he successfully established a second location.

 

neon_logoIt wasn’t long before catering services were added, and then, in July 1999, David and his wife, Sherri, became full owners. The hard-working couple’s first order of business: the launching of Bonfatto’s Restaurant and Lounge, which opened in November 2000 on Bishop Street in Bellefonte and featured everything from American-Italian dishes to Bonanza Subs.

wing_logoComing from the Bonfatto family, of course David had to make his own new innovation to the family business; a new line of award-winning Bonfatto’s Wing Sauce and Marinade! They searched the world, gathering exotic spices, peppers, and yes, even fruits that make Bonfatto’s hand-crafted Magnificent 9 sauces truly magnificent.

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Sweet with a kiss of heat! Dessert with a dash of daring! Each of the uniquely original Bonfatto’s Spice Cream creations is a savory dessert treat—a gourmet take on premium vanilla ice cream that’s sure to keep tongues wagging! The secret is in the sauce—Bonfatto’s Wing Sauces—lightly infused throughout French vanilla ice cream with all-natural ingredients. It’s ice cream that’s a little bonkers—a sweet with a tickle of heat. And it’s everything Mom told you not to do.

Recipe

Apple PepperJack~Pumpkin Cheese Cake
courtesy of David Letterman

Preheat oven to 350 degrees

For the crust
3/4 cup gram cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled

Filling
4-8 ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup (plus or minus)
Bonfatto’s Apple Pepper Jack Wing Sauce & Marinade

Method
Mix the ingredients for the crust in a bowl. Put into a greased spring-form pan, pressing in place to create a uniform crust. Bake in oven for 10 minutes, remove and cool. Put the cream cheese, sugar and eggs in a large mixing bowl. Blend the ingredients on low speed. Once they have come together, increase the speed of your mixer to medium high and mix until very smooth and creamy. In a separate bowl mix the pumpkin, cream, vanilla, and the spices. Put this into the cream cheese mixture and mix until completely incorporated. Drizzle some of the Apple Pepper Jack onto the crust (may need to put the jar into the microwave for 30 seconds or so to make it pour easier-take the lid off first).

Spread the cream cheese mixture into the spring-form pan. Drizzle the remaining marinade across the top.  Using the back of a butter knife, swirl the cheesecake batter and marinade creating a marbling effect.  Be careful not to over blend or cut through the crust. Bake for 50 minutes. The cheesecake will be done when a toothpick inserted into the middle comes out clean. Let cool on rack then release the springform.

Events

maryland bbq

 

randyhighpoint

Our own Chef Randall Smith will be competing with Doug Keiles and Adam Feinberg on the Ribs within BBQ team for Ergo Chef in the 4th Annual High Point BBQ Battle STATE CHAMPIONSHIP in Clarksburg, MD October 10 – 11, 2014.

Held annually, is a The Kansas City Barbeque Society -sanctioned event, operating under KCBS rules. It is locally operated as a fundraising event on behalf of the Muscular Dystrophy Association by High Point Events, the Montgomery County Career Fire. Fighters Association and the Montgomery County Career Officers Association. Come spend a beautiful fall day at Montgomery County’s premier event facility, High Point Farm, while watching some of barbecue’s finest grill teams compete for top marks in four gastronomic categories: Beef Brisket, Pork Ribs, Chicken and Pork. Competition has never tasted (nor smelled) so good…nor happened for such a great cause!

Mike StaibBarbecue Styles of America: A Guide to Regional Barbecue Flavors
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The Art of Braising & a Chef’s Spotlight on Chef Barry Sexton….

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Hi and welcome to a special edition of Chop Talk. We would like to congratulate Adam Petramala who has been selected as the winner of our Gourmet Kitchen Store Sweepstakes and will be receiving our Crimson 6″ Santuko Knife. In this edition’s Food Tricks & Kitchen Tips,  as we approach fall, we are covering braising, teaching you how to produce those falling off the bone dishes that we all love. In our Chef’s Spotlight, we bring you Chef Barry Sexton, who gives us not one, but two great recipes. Thanks for being here and we hope you enjoy!

Food Tricks & Kitchen Tips: The Art of Braising

ShortribcloseupTender, falling off the bone, full of meaty flavors with rich yet balanced aromas of red wine and hearty vegetables. Ahhh, the art of braising! Not an easy technique by any means, but when prepared properly, a braised item can be a very memorable dining experience. Cooking, by simple definition, is the application of heat to food. But all heat is not created equal. In the kitchen, there’s a big difference between moist heat and dry heat. Whenever you add a liquid to the pot or pan, for instance, when you simmer, boil, steam, or braise, you’re cooking with moist heat. If you don’t add a liquid when you sear, sauté, fry, roast, or grill, you’re cooking with dry heat. Braising is a very unique cooking method where you are actually cooking with dry and moist heat.

In order to achieve a great flavor profile of your braised item, it is important to sear the protein in a hot pan (dry heat) in order to develop caramelization – browning flavor profiles– and seal in the juices. Then by adding a liquid (moist heat) and cooking at a low temperature for a longer period of time, the braised dish will be very tender and moist. This is definitely the best of both worlds as you benefit from all spectrums of the cooking world!

SearingSteak4Once you have decided to experiment with braising, it is important to decide which cut of meat you wish to braise. Typically, braising is a very economical way to feed the family, as cheaper, underutilized and less tender cuts of meat are used. The slow and long cooking method allows the connective tissue and fat to break down much more, leaving those tougher cuts of meat melting in your mouth! Popular cuts of meat to braise include: shanks, brisket, flank, baby back ribs, short ribs, most cuts from the shoulder, arm and leg. These parts of the animal are exercised much more than others, which builds up and toughens the muscle, therefore it is necessary to break that muscle down during the cooking process. The very popular Filet Mignon, is a much more tender cut of meat coming from the tenderloin and it is not necessary to braise it in order to tenderize, but of course it can be done. Don’t just stop with beef though, it is very common to braise poultry, pork, lamb, fish, and many vegetables a well.

coq-au-vinblork.orgNow that we’ve chosen the cut of meat, its time to develop those delicious flavors! Many popular braised dishes include Pot Roast, Beef Stew, Swiss steak, Coq au Vin, Chicken Cacciatore, Goulash, Braised Tilapia, Beef Bourguignon and Moroccan Tagine dishes.(we’ll be covering cooking in a Tagine in an upcoming installment) All of these popular dishes begin with important ingredients; the item to be braised, vegetables, (in most cases, Mirepoix; carrots, onions, celery), normally an alcohol such as a red or white wine, a flavorful liquid or stock (water can be used), and aromatics. Once the item is seared and removed from the pot, flavor development begins with the caramelization of vegetables and with the addition of a tomato product. From here, you can deglaze with an alcohol and return the meat to the pot. Cover the item with the stock, about two thirds of the way up. Bring to a quick boil, then lower it to a simmer. Cover the pot with aluminum foil and place it in an oven for a few hours. Depending on the size and cut of the item, it can sometimes go for up to 8 hours.

aromaticsAromatics play a very important role in braising. Fresh and dried herbs, spices, vegetables, and seasonings are all ways to enhance a braised item. They can be added all at once in the pot, or bunched up in a Sachet: a small cheesecloth bag, containing various herbs and spices, used to infuse flavor into stocks. These can typically include; bay leaf, thyme, parsley stems and black peppercorns.

How do we know when it’s done? The terms “falling off the bone” or “fork tender” are great gauges of doneness. Remove the cover and test the product with a fork. If it is moist enough to fully pierce through with a fork, it is probably ready.

Now it’s time to serve! We can ladle the braise or stew over mashed potatoes, rice, or vegetables, or choose to remove the meat and create a sauce with the left over braising liquid. All of those pronounced flavors will only get better when reduced down in a 2007_02_27-PotRoastpot further to fully develop and concentrate.

There’s really nothing to be afraid of and this is really not as hard as it sounds. Just take your time and like we’ve learned in prior installments of The At Home Cook Series, just follow the steps. It’s almost like a one pot meal, where presentation and knife skills are not nearly as important as the infusion of flavor from the cooking method. If you follow these easy steps to success, you are bound to create a very flavorful and palate appealing masterpiece!

Chefs Spotlight

Chef Barry SextonChef Barry E. Sexton is an accomplished chef, food stylist, food consultant and a motivational speaker with his creative talents and training, Also a culinary dynamo who is making waves.

Philadelphia native, Chef Barry E. Sexton has successfully acquired over 30 years experience in the culinary arts. The Philadelphia Art Institute graduate always believed that great food is a combination of bold tastes, textures and color. Like fine art, crucial ingredients waiting to be blended on a canvas. Chef Sexton was classically trained for more than a decade under the tutelage of Master Chef Jean Pierre Tardy, who was the Executive Chef of Le Bec-Fin for seven years.  Chef Barry worked closely with him keeping the creative process alive by using his imagination with the best and freshest ingredients available to create signature dishes at Jean Pierre’s French Restaurant in Newtown, Pa. He contributes his success to having great mentors and a vast amount of passion for food, wine and art. Throughout his career, he has practiced his culinary artistry at some notable Philadelphia restaurants and hotels also located in Bucks County.

This award-winning chef is well known for his keen sense of creativity, gourmet catering, and private cooking classes that showcase his style of cooking.  His cuisine integrates the sophisticated flavors of African, Caribbean, Italian and Asian all infused with a cultural blend from around the world.  In 1995, he was voted the Top Chef to watch, while working at Striped Bass, a well-known restaurant that specialized only in seafood flown in from around the world. Chef Sexton created dishes that reflected his proven track record among those with discerning taste. He also helped launch Zanzibar Blue, a popular upscale jazz/blues restaurant located in the Philadelphia Hyatt Hotel. Chef Sexton’s menus have been well received by notable personalities such as Rosa Parks, mother of the Civil Rights Movement, actor Denzel Washington and former congressman Bill Gray. His artful plating and delicious food attracted admirers of his unique cuisine.

Chef Sexton has also been employed as Executive Chef of the Buck Hotel & Conference Center in Feasterville as well as abroad at the five star Round Hill Hotel & Resort, Jamaica, W.I. During his stay at Round Hill, Chef Sexton was invited to prepare exquisite dinners for several Ambassadors and Prime Minister’s of the Caribbean Council.

logo_opinionated-palateA classically trained Chef, innovatively creative cuisine and a commitment to service. That’s how clients characterize the Opinionated Palate catering service. Chef Sexton’s vast culinary knowledge, great reputation for the love of food and impressive presentations, has contributed to the company’s popularity. As a caterer the Opinionated Palate won’t settle for less than the best and will exceed your expectation. They offer a full package of catering menus that can fit almost every need with many options for any type of event. The Opinionated Palate has cuisine that’s tailored to your palate. They will also collaborate a menu based upon personal tastes and budget to make the artistic vision of your event a reality. Check out the website here: https://www.opinionatedpalate.com/

Recipe
Mushroom & White Bean Soup
Courtesy of Chef Barry Sexton

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Ingredients
2 Tbsp olive oil
1 lb mushrooms, chopped
1c white onion, chopped
c celery, chopped
4 cloves garlic, chopped
2 medium carrots, grated
2 Tbsp flour
3 cups vegetable stock
2 cups water
2 cups heavy cream
2 bay leaves
1/2 tsp rosemary leaves, minced
1/8 tsp red chili flakes
1 can small white beans
1 tsp freshly ground black pepper
salt, to taste

Method
Heat olive oil in a pot over medium heat. Add in garlic, cook until lightly brown.  Add in the onions, and cook for 2 minutes until softened. Add carrots and continue to cook stirring occasionally. Turn up the heat, add in the mushrooms. Cook for about 4 minutes, stirring frequently until the mushrooms sweat and release water. Stir in flour, add the water, stock, cream and remaining ingredients except the beans. Bring soup to a boil, lower heat to a simmer allowing the flavors to combine. Add beans and continue to cook for 12 minutes. Salt to taste. Serve & enjoy!

Crispy Mushrooms & Goat Cheese Purse
Courtesy of Chef Barry Sexton

Ingredients
24 wonton small square wonton wrappers
2 tablespoons olive oil
2 tablespoons butter
1/2cup onion, minced
3 clove garlic, finely minced
1 cup mushrooms, roughly chopped
2 tablespoons bread crumbs
6oz. goat cheese, softened
2 tablespoons parsley, finely minced
salt and pepper to taste

Method
Heat 2 tablespoons of olive oil with 2 tablespoon of butter in a large pan. Add onion and cook for 3 minutes then stir in minced garlic and cook until golden. Add mushrooms and season with salt and pepper. Cook for about 5 minutes, until mushrooms are soft. In a food processor, add cooked mushrooms mixture, bread crumbs, goat cheese and parsley. Pulse until combined.

To assemble
Place 4 wonton skins on a dry work surface. Fill center of each with 1 teaspoon of mushroom goat cheese mixture. Moisten remaining corners with egg; around the edge and fold the wonton in half diagonally. Press with your finger to seal the edges of the dough. Bring the two outer corners up with a pinch and a twist to seal them tightly. They can also be shaped as a flat triangle. Repeat process until all the mixture is gone. Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check. Add the purses, 3 or 4 at a time, in the hot oil and let fry for about a minute to a minute and a half, just until they are golden and crispy. Flip them halfway through. Remove from oil and drain onto a paper towel. Season with a sprinkle of salt.

Raspberry Lavender Honey Mustard
Ingredients
1 lemon (zested and juiced)
1 tsp Olive Oil
2 tsp Dijon Mustard
4 tsp honey
1/2 fresh raspberry
1/8 tsp crushed lavender
Salt & pepper to taste

Method
Place all ingredients into a food processor and blend until smooth. Strain and set aside until ready to use.

Till next time,
Ergo Chef

Mike StaibThe Art of Braising & a Chef’s Spotlight on Chef Barry Sexton….
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Ergo Chef, Gourmet Kitchen Store Sweepstakes

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 “IT’S THE ERGO CHEF ‘GOURMET KITCHEN STORE SWEEPSTAKES!!!!”

Ergo Chef would like to know “What’s your favorite ‘Gourmet’ Kitchen Store?”

Just tell us the name and address of your favorite local kitchenware store, your full name and email address in the comments of this post and we’ll enter your name into our Gourmet Kitchen Store* Sweepstakes!!!

*store must have an actual physical location and address.

PromoGood luck and thank you for participating.

Ergo Chef

Official Gourmet Kitchen Store Giveaway Rules 2014

No Purchase Necessary To Enter Or Win. A Purchase Of Any Kind Will Not Increase Your Chances Of Winning. Void Where Prohibited.

1. Sweepstakes Period: Ergo Chef, Gourmet Kitchen Store Sweepstakes (the “Sweepstakes”) begins at 9:00:00 am Eastern Time (“ET”) on 07/21/14 and ends at 7:59:59 pm ET on 08/11/14 (the “Sweepstakes Period”). One (1) Random Drawing will be held on 8/17/14  at 5:00PM from among all eligible entries received during the applicable Entry Period, in order to award one (1) Grand Prize per the Entry Period. Winner will be notified by email.

2. Eligibility: The Sweepstakes is open only to legal residents of the fifty (50) United States and the District of Columbia (excluding Puerto Rico, Guam, the U.S. Virgin Islands and other United States territories), who are twenty-one (21) years of age or older as of the date of their entry and who have access to the internet and Ergo prior to learning of this Sweepstakes. Employees of Ergo Chef, LLC (“Sponsor”), and any of Sponsor’s respective affiliates, parents, subsidiary companies, and advertising and promotion agencies (collectively the “Sweepstakes Entities”) and members of their immediate families (spouses, parents, children, and siblings and their respective spouses, regardless of where they reside), and/or those living in the same household of each (whether or not related thereto) are not eligible to enter or win the Sweepstakes. Void everywhere else outside the fifty (50) United States and the District of Columbia, or where otherwise prohibited or restricted by law. Sweepstakes is subject to all federal, state and local laws. By entering the Sweepstakes, participants are bound by and agree to these Official Rules, and the decisions of Sponsor and Administrator, which are final and binding.

3. How to Enter: During the applicable Entry Period, eligible entrants must log onto ErgoChef.com and leave a comment that to include name address website of their favorite gourmet kitchen store as well as their name , address, email number on this posting. There is a limit of one (1) Entry, per person, regardless of email address used, per Entry Period. Entries will NOT be carried forward into subsequent Entry Periods’ Random Drawings, if any. Normal Internet access and usage charges imposed by your on-line service provider may apply. Entries received from any person, regardless of email address used, in excess of the stated limitation will be void. All Entries must be received during an applicable Entry Period to be eligible for that Entry Period’s Grand Prize. The computer clock of the webmaster hosting the Sweepstakes is the official timekeeping device for the Sweepstakes. All Entries become the property of Sponsor and Sponsor will not verify receipt of entries.

4. Grand Prizes and Approximate Retail Value (“ARV”): One (1) Grand Prize is available to be awarded throughout the entire Sweepstakes Period (one (1) per Entry Period) (each, a “Grand Prize”). The Grand Prize winner, once confirmed, as detailed below, will receive one (1) Crimson Series G10 6″ Santoku Knife valued at $120.00. There is a limit of one (1) Grand Prize per person/household, throughout the Sweepstakes Period.

5. Random Drawing(s) & Notification/Acceptance: On or about August 17th, 2014, one (1) Random Drawing will be held, from among all eligible Entries received during the applicable Entry Period, in order to select one (1) potential Grand Prize winner. Administrator, who is an independent judging agency, will conduct the one (1) Random Drawing. The decisions of Administrator and Sponsor are final and binding on all matters relating to this Sweepstakes. If notification attempts for a potential Grand Prize winner fail for any reason, or if a potential Grand Prize winner does not comply with these Official Rules, such Grand Prize will be forfeited and an alternate potential Grand Prize winner will be selected from among remaining eligible Entries from the corresponding Entry Period. Acceptance of a Grand Prize constitutes permission for the Sweepstakes Entities to use the Grand Prize winners’ name, voice, actual or simulated likeness and biographical information in connection with the Sweepstakes and Sponsor (including, without limitation, for advertising and promotional purposes) in perpetuity, throughout the universe, in all media and mediums Sponsor sees fit, whether now known or hereafter devised, without additional compensation, unless prohibited by law.

6. Grand Prize Conditions: Sponsor reserves the right to perform a background check on any potential Grand Prize winner as a condition of awarding such Grand Prize. Administrator will furnish an Internal Revenue Service Form 1099 to each official Grand Prize winner for the actual value of each Grand Prize for the tax year in which the Grand Prize is awarded. Grand Prize winners are responsible for all federal, state, and local taxes (including income and withholding taxes) and all other costs associated with Grand Prize acceptance and use not specified herein as being provided. No transfers of a Grand Prize, in whole or in part, will be permitted, except at Sponsor’s sole discretion. Sponsor reserves the right to substitute a Grand Prize (or portion thereof) with another prize of greater or comparable value, as determined by Sponsor. All Grand Prize details are at Sponsor’s sole discretion.

7. General Rules: By entering this Sweepstakes, entrants agree to be bound by these Official Rules and the decisions of Sponsor and Administrator, which shall be final and binding in all respects. In the event of a dispute, Entries will be declared made by the authorized account holder of the e-mail address submitted at the time of Entry and the natural person who is the authorized account holder of the email address used to submit the entry will be declared the potential Grand Prize winner. “Authorized account holder” of an e-mail address is defined as the natural person who is assigned to an email address by an Internet Access provider, online service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning email addresses for the domain associated with the submitted email address. In the event that any provision(s) of these Official Rules shall be held by a court or other tribunal of competent jurisdiction to be illegal, invalid, or unenforceable, such provision(s) shall be limited or eliminated to the minimum extent necessary so that these Official Rules shall otherwise remain in full force and effect.

8. Limitations of Liability: Entrants, by participating in the Sweepstakes, release and agree to hold the Sweepstakes Entities harmless from and against any and all liability, claims, or actions, of any kind whatsoever, for any injuries, losses, or damages, of any kind, to persons (including death or bodily injury) and property, arising in whole or in part, directly or indirectly, from acceptance, possession, use or misuse of a Grand Prize. Each entrant agrees to indemnify the Sweepstakes Entities from any and all liability resulting or arising from the Sweepstakes and hereby acknowledges that the Sweepstakes Entities have neither made, nor are in any manner responsible or liable for, any warranty, representation, or guarantee, express or implied, in fact or in law, relative to any Grand Prize herein. Additionally, the Sweepstakes Entities are not responsible for late, lost, stolen, incomplete, misdirected, garbled, damaged, delayed or undelivered Entries; or for any virus contracted by an entrant’s computer through participation in the Sweepstakes, or for any incorrect or inaccurate information, whether caused by computer or Internet malfunction, interference, tampering, manipulation, weather, natural disaster, acts of war, or by any of the equipment or programming associated with or utilized in the Sweepstakes. The Sweepstakes Entities assume no responsibility for any error, omission, interruption, deletion, defect or delay in operation, or for failed computer, satellite, telephone, wireless or cable transmissions, or technical failure or jumbled, scrambled, delayed or misdirected transmissions, technical error, theft, destruction or unauthorized access. Sweepstakes Entities are not responsible for any other errors or difficulties of any kind whether human, electronic, computer, network, typographical, printing or otherwise relating to or in connection with the Sweepstakes, including, without limitation, errors or difficulties which may occur in connection with the administration of the Sweepstakes, the processing of Entries, the awarding of the Grand Prizes, the airing of the Code Word(s), the selection and notification/verification of potential Grand Prize winners, or in any Sweepstakes-related materials. The Sweepstakes Entities are not responsible for lost, interrupted, inaccessible or unavailable network, server, wireless service, Internet Service Provider (ISP), website, or other connections or any combination thereof. Sponsor reserves the right, at its sole discretion, to disqualify any individual it suspects of tampering with the Entry process or the operation of the Sweepstakes, to be acting in violation of the Official Rules, or to be acting in a unsportsmanlike or disruptive manner, or with intent to annoy, abuse, threaten or harass any person or entity. Any use of robotic, automatic, macro, programmed or like entry methods or third-party software or website, or any other devices, which subvert or manipulate the entry process will void all Entries by such methods, and disqualify any entrant using such methods. CAUTION: ANY ATTEMPT TO DELIBERATELY DAMAGE ANY WEBSITE OR UNDERMINE THE LEGITIMATE OPERATION OF THE SWEEPSTAKES IS A VIOLATION OF CRIMINAL AND CIVIL LAWS. SHOULD SUCH AN ATTEMPT BE MADE, SPONSOR RESERVES THE RIGHT TO SEEK DAMAGES OR OTHER REMEDIES FROM ANY SUCH PERSON(S) RESPONSIBLE FOR THE ATTEMPT TO THE FULLEST EXTENT PERMITTED BY LAW. If, for any reason, the Sweepstakes is not capable of running as planned, by reason of, but not limited to, tampering, programming, unauthorized intervention, fraud, technical failures, virus, bug, worms, unauthorized human intervention, or any other causes which Sponsor, in its sole opinion, deems could corrupt, manipulate or affect the administration, security, fairness, integrity or proper conduct of this Sweepstakes, Sponsor reserves the right, at its sole discretion, to cancel, terminate, modify or suspend the Sweepstakes and post notice of the action at the Promotional Site, and/or where Sponsor sees fit. In such an event, Sponsor will select the potential Grand Prize winners in random drawing(s) from among all valid, non-suspect, eligible Entries received prior to termination, if any, or as otherwise may be deemed fair and equitable by Sponsor. UNDER NO CIRCUMSTANCES WILL ANY ENTRANT BE PERMITTED TO OBTAIN AWARDS FOR, AND ENTRANTS HEREBY WAIVE ALL RIGHTS TO CLAIM, PUNITIVE, INCIDENTAL, CONSEQUENTIAL, OR ANY OTHER DAMAGES WHATSOEVER. IN NO EVENT SHALL SPONSOR BE LIABLE TO ANY ENTRANT OR WINNER FOR DAMAGES THAT EXCEED THE VALUE OF THE PRIZE TO BE AWARDED TO THE INDIVIDUAL ENTRANT IN THIS SWEEPSTAKES. IN NO EVENT WILL MORE PRIZES THAN THOSE DETAILED IN THESE OFFICIAL RULES BE AWARDED. SPONSOR’S FAILURE TO ENFORCE ANY PROVISION IN THESE OFFICIAL RULES WILL NOT BE DEEMED A WAIVER OF SUCH. 9. Disputes, Governing Law and Venue: THE SWEEPSTAKES IS GOVERNED BY, AND WILL BE CONSTRUED IN ACCORDANCE WITH, THE LAWS OF THE STATE OF CONNECTICUT AND THE FORUM AND VENUE FOR ANY DISPUTE SHALL BE IN KNOXVILLE, TENNESSEE. IF THE CONTROVERSY OR CLAIM IS NOT OTHERWISE RESOLVED THROUGH DIRECT DISCUSSIONS OR MEDIATION, IT SHALL THEN BE RESOLVED BY FINAL AND BINDING ARBITRATION ADMINISTERED BY JUDICIAL ARBITRATION AND MEDIATION SERVICES, INC., IN ACCORDANCE WITH ITS STREAMLINED ARBITRATION RULES AND PROCEDURES OR SUBSEQUENT VERSIONS THEREOF (“JAMS RULES”). THE JAMS RULES FOR SELECTION OF AN ARBITRATOR SHALL BE FOLLOWED, EXCEPT THAT THE ARBITRATOR SHALL BE EXPERIENCED AND LICENSED TO PRACTICE LAW IN CONNECTICUT.  THE REMEDY FOR ANY CLAIM SHALL BE LIMITED TO ACTUAL DAMAGES, AND IN NO EVENT SHALL ANY PARTY BE ENTITLED TO RECOVER PUNITIVE, EXEMPLARY, CONSEQUENTIAL, OR INCIDENTAL DAMAGES, INCLUDING ATTORNEYS’ FEES OR OTHER SUCH RELATED COSTS OF BRINGING A CLAIM, OR TO RESCIND THIS AGREEMENT OR SEEK INJUNCTIVE OR ANY OTHER EQUITABLE RELIEF.

10. Privacy Policy: Any personally identifiable information collected during this Sweepstakes will be collected by Sponsor and used by Sponsor, Administrator, or their affiliates, agents and marketers for purposes of the proper administration and fulfillment of the Sweepstakes as described in these Official Rules and in accordance with Sponsor’s Privacy Policy as stated at Ergo Chef, LLc and as allowed by law.

11. Sponsor: Ergo Chef, LLC. 35 Eagle Road.Danbury, CT. 06810 © 2014 Ergo Chef, LLC. All Rights Reserved

Mike StaibErgo Chef, Gourmet Kitchen Store Sweepstakes
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